This recipe is from Taste of Home Magazine. Unless I was really getting all the excercise of a sheepherder, I think I would reduce the 1/2 cup of bacon drippings drastically!

SHEEPHERDER’S BREAKFAST

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

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 the 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 and serve immediately.

Yields 10 servings