Sheepherder's Breakfast Recipe
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
- 2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
- 3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.
1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.
Reviews for Sheepherder's Breakfast
"This reminds me of a dish my mom made. I grew up in Texas so I spiced it up a bit with some diced jalape?os."
"My family and I neither liked nor disliked this recipe. I had to modify it because the potatoes stuck to the pan. I scrambled the eggs and poured them on the hash brown mixture."
"Excellent, My husband and I both loved it."
"My husband has been making this when he went elk hunting for as long as I've known him and we have been married 55 years! He scrambles the eggs instead of sunny side up. He even taught my dad how to make it over 20 years ago on a hunting trip."
"I guess my skillet wasn't really big enough for this, but I scaled it down a bit and it was SOOOO good! Will definitely be making this often!"
"Not sure how if you use 8 eggs you get 10 servings. I made 10 holes and used 10 eggs. Every one loved it."
"This was delicious! I made it for brunch but it would also make a tasty dinner. Super easy too! I used a whole package of thick cut bacon (who doesn't love extra bacon?). This was also good with a dash of hot sauce."
"This was delicious! I will definitely make it again."
"I make pretty much this same thing, but I include red, green and/or yellow peppers in it. I also scramble the eggs and stir them into the finished product right before serving. Yummy and easy to make for a crowd."
"I've been making this same dish for years, maybe I got it from TOH, I can't remember. I noticed it wasn't in my recipe box but it is now. I make my own hash browns even though it takes a bit longer and when using bacon I always use a whole pound of thick sliced. When using sausage and there isn't enough fat in the pan, not a problem, I have a bacon grease can with a strainer inset in the top. I add how ever much I think it takes to do the job. My husband likes his eggs cooked over medium, I like mine sunny side up ultra runny with some of the white still clear so I just add my eggs towards the end of cooking time. And I always use a good full 2 cups of cheese. For a change of pace I'll add a couple of diced Serrano peppers, seeds and all, when the potatoes go into the pan and top it off with grated pepper jack and some hot sauce or salsa. The recipe says it serves 10 but only calls for 8 eggs, what gives? I always serve people 2 eggs unless I'm scrambling and then I allow 3 eggs per person."
"Now this is what I call good old timey food. this is what my grandmother made for us . we never left 1 little something on our plates. thanks 4 this DAM good rec. scotty."
"This was great! I am a huge breakfast fan, so this is a keeper!"
"Loved this dish. Super easy and is great for next morning leftover breakfast, too. The only adjustment I made was cooking the hash browns an extra 5 minutes (I like them crisp) and less time once the eggs are added (I prefer over easy)! Sooo good!"
"This is awesome!!! Made exactly as written, thanks Pauletta :-)"
"Yummy and easy! My pan was only big enough to cook 4 eggs. It turned out well. Enough to serve two adults for two days of breakfast."
"I am single and I made this recipe on the weekend, freeze the leftover portions, and have them for breakfast during the week. The egg holds the hash browns together nicely and they come out of the pan in neat little nests. I am going to try it with homemade sweet potato hash browns, too."
"I love Taste of Home recipes. They are so practical!"
"While perusing a cookbook he had bought me, my husband found and requested this recipe. We love breakfast for dinner and this was a one pot breakfast that went over very well! This is going into our dinner rotation. Easy to make, minimal dirty dishes, filling, delicious... what more could you ask for!"
"Everybody liked this. We put in as many eggs as people at the table. The cheese isn't optional with my crew. In fact, I ended up using 5 - 6 cups of cheese."
"Absolutely delicious! I substituted sliced sausage links in place of the bacon and was very pleased with the outcome. Since I didn't have any bacon drippings in which to cook the hashbrowns, I used 2 T. of vegetable oil to get them crispy before flipping them. Even my picky eaters enjoyed this!"
"I went with scrambled eggs and it turned out great! Highly recommend."
"I do a very similar recipe, but I cook bacon, add hash browns after cooked, then scrambled eggs last - all in one pan w/o draining! We love it and makes a great breakfast burrito filling with cheese added!"
"Has anyone every made this with scrambled eggs instead of over easy? Just wondering if it can be done and if you cook it longer/different/etc. Thanks!!"
"My husband and I enjoyed this recipe for dinner. We are vegetarians so I substituted Morning Star soy bacon in the recipe. I will make this recipe again. Thanks for sharing the recipe, Pauletta."
"How delicious is this? Was a hit, and a great breakfast for campin.g I didn't use frozen potatoes though, it did take longer to cook but it was fresh. A keeper."
"I make this often, when I have leftover ham I chop it and use that instead of bacon. I have also used browned breakfast sausage when I had no bacon or ham."
"This has been a breakfast favorite when all six of our kids are home since it was first published in TOH. The only change I make is using the whole pound of bacon since we enjoy the flavor of bacon. It's also a good supper dish."
"I made this tonight. It was very easy to make and so delicious!!! My boyfriend requested it after I posted it on FaceBook because it looked yummy and fortunately we had everything to make it already. I would recommend this in a heartbeat and kids would love it as well!!!"
"I've made this twice now and we love it! Just make sure your hash browns are thawed. The second time I made it they weren't and it got a little more browned than we liked. I'll remember next time to thaw first. Having said that it's a quick, easy and filling meal for breakfast , brunch or even dinner! Great recipe! Thank you!"
"Just made this for a New Years morning breakfast. YUMMMM!!! It makes a TON and is amazing. No leftovers and we only had 4 eating it...used sausage as all my bacon was frozen and it was still great!!!! This is a keeper for sure."
"I made this for dinner one evening and my husband was in all his glory. We used diced ham in which we bypassed the delicious flavor that bacon provides. The dish was so good and hearty."
"This was one of the best brunch recipes I have had! I could eat this over and over again. It was definitely a hit with both my boys. We didn't have any leftovers."
"I used bacon bits instead of frying bacon and it was very good!"
"Very impressed with this. Tasted awesome I think I might even add mushrooms next time; garnish with some sour cream or salsa!"
"We are huge campers and this dish was right up my family's alley. Super simple to make and not many dishes to clean up after. Our little girl is a sucker for runny eggs. I may even try using shredded sweet potatoes next time. We love sweet and savory together."
"Perfectly simple recipe to make in the Dutch Oven while camping. I didn't have cheese and it was still wonderful. Make enough for a crowd, it will get eaten up!"
"My husband's family has made this for years only called it Lumberman's Breakfast. It is a favorite when our daughter comes to visit from Nashville."
"This is a breakfast favorite and I have made it several times."
"We love this dish! I've been making this ever since it came out in 1994! Just dug it out again today because I was craving a good, down home breakfast with some substance and still love it! If I don't have bacon, I'll sub another meat or if I have the bacon bits on hand I'll use those and then I'll use a couple Tbsp of butter and a couple Tbsp of Olive oil as needed to crisp up the hash browns. Yum!"
"the family loved it!!! We topped each egg differently for each person... It made a yummy supper for everyone!!"
"satisfying and delicious!"
"I served this dish at a ladies only brunch and it was a huge hit! I cooked and served it in a large, red, oval enameled cast iron pan. The only change I made to the recipe was to spray the pan with a nonstick cooking spray. It worked great. No problem with anything sticking. I garnished with a tomato skin rose and fresh, flat leaf parsley. It looked gorgeous. Even more importantly, it was scrumptious! The ladies loved it and they all asked for the recipe. This recipe is a winner, dressed up for a party or just as it is for breakfast around the campfire!"
"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."