Sheepherder's Breakfast Recipe

Sheepherder's Breakfast  Recipe
Photo by: Taste of Home
Rating

100% would make again

My sister-in-law always made this delicious breakfast dish when we were camping. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children...Now I've passed this recipe to them. —Pauletta Bushnell, Albany, Oregon

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  • 10 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 32 ounces frozen shredded hash brown potatoes, thawed
  • 10 eggs
  • Salt and pepper to taste
  • 2 cups (8 ounces) shredded cheddar cheese, optional
  • Chopped fresh parsley

Directions

  • In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well.
  • Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired.
  • Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Yield: 10 servings.

Nutrition Facts: 1 serving (1 cup) equals 239 calories, 12 g fat (4 g saturated fat), 225 mg cholesterol, 314 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.

Sheepherder's Breakfast published in Taste of Home February/March 1994, p29

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Reviews for Sheepherder's Breakfast (1)

Sheepherder's Breakfast  Recipe

Sheepherder's Breakfast

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Reviewed on Oct. 05, 2009 by cwbuff

I love this change of pace breakfast. Next time I think I'll try it with diced ham and green pepper. In that case, if you don't have bacon drippings saved, use 1/2 cup regular cooking oil. You need a really big skillet, though. I used my stainless steel chicken fryer but the potatoes stuck to it - get a really big cast iron or non-stick one (you will need something large enough for a cover). Also, make sure your potatoes are thawed. I definitely will be making this recipe again.

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