Dad doesn't mess around when he makes bacon and eggs! Here's his weekend special skillet—complete with sautéed peppers and cheesy hash-browned potatoes.
What You Need
Original recipe yields 6 servings
6 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped white onion s
1/2 cup chopped red pepper s
8 cups ORE-IDA Shredded Hash Brown Potatoes
6 egg s
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove from skillet; drain on paper towels. Carefully wipe skillet with additional paper towel.
Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add hash browns; cook 10 min., stirring occasionally.
Make 6 small wells in potato mixture. Slip 1 cracked egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until egg whites are set and yolks are cooked to desired doneness.
Serve your family this simple morning skillet on a special weekend.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.