By: Cheryl Mochau
4 cups frozen shoestring hash browns
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
4 large eggs
1/2 cup cooked bacon, chopped
1 cup shredded Co-Jack cheese
Preheat oven to 375°. Line a jelly roll pan with parchment paper and lightly coat with vegetable cooking spray. Sprinkle the frozen hash browns evenly on the paper, season and bake for 20 minutes. Using a flat spatula, flip the potatoes over, return to the oven another 10-15 minutes, or until more than half of the potatoes are crispy and brown. When done, divide the hash browns into 4 equal parts. Make 4 round “nests”, each about 6 inches across with a 4 inch empty circle in the center. Crack one egg in the center of each nest, adjust the “nests”, pushing the potatoes so they connect with the egg. Sprinkle the egg with equal amounts of bacon. Sprinkle the cheese so it overlaps the egg and the potatoes. Bake at 375° for 4 minutes, check the egg for doneness, rotate the pan, and continue baking another 2 or 3 minutes, or until the egg is cooked through. Scoop the “nests” off the pan onto serving dishes using a wide, flat spatula. Serve hot.
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