Categories: Brunch, breakfast

Ingredients

• 6 bacon strips or
• 5 sun dried tomatoes
• 5 Shitake mushrooms
• 6 cups frozen cubed hash brown potatoes
• 3/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 large eggs
• 1/2 cup shredded cheddar cheese

Directions

1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Or cook tomatoes and mushrooms and set aside

2. Add the potatoes, green pepper, onion, salt and pepper to 2 tbsp oil or butter; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.

3. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon or mushroom tomatoes.

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