Cookhouse Eggs
Serves 4

6 slices bacon
4 cups chopped cooked potatoes (or frozen hash browns)
salt & pepper to taste
garlic powder, opt.
1/2 cup chopped green onions
1/4 cup dry sherry
4 eggs
2-3 Tbls. grated Parmesan cheese

In a large fry pan, cook bacon till crisp and lightly browned. Remove, crumble and set aside. Pour off bacon fat, returning 3 or 4 Tbls. to the skillet.

Spread potatoes evenly in pan, sprinkle lightly with salt, pepper and garlic powder. Cover and cook over med-low heat for 5 minutes. Mix chopped onion with potatoes,season and add more bacon fat as needed. Cook 5 minutes or till potatoes are browned.

Push potatoes to the edges of pan. Add 1 or 2 Tbls. bacon fat and the sherry to center of pan, bring to a boil and simmer 30 seconds.

Drop eggs into center of pan,cover and cook 1 or 2 minutes. Remove cover, sprinkle crumbled bacon and cheese over all. Replace cover and finish cooking.

Note: Pan may be put under the broiler to finish cooking eggs, if desired.