1 lb sliced bacon, diced
1 medium white onion, chopped
2 tomatoes, diced
32 ounces frozen shredded hashbrowns, (thawed)
6-8 eggs, depending on how many people you have
2 cups shredded cheddar cheese
1. In a large, skillet over medium heat, cook bacon and onion until bacon is fully cooked and onion is soft. Drain some of the drippings.
2. Add hashbrowns and tomatoes. Stir together until well incorporated. Cook over medium heat for 10-15 minutes, turning when browned.
3. Make 8 (however many eggs you are using) “wells” evenly spaced within the hashbrowns. Place one egg in each well. Season with salt and pepper. Sprinkle with cheese.
4. Cover and allow eggs to cook. Serve with salsa.