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6 slices bacon
1 - (12 oz.) pkg. frozen hash brown potatoes with
onion and pepper
6 eggs - beaten
1/4 c. milk
1/2 tsp. salt
dash pepper
1 c. shredded cheddar cheese

Cook bacon in a 10-inch skillet until crisp; remove from pan
and drain well, reserve drippings in pan. Crumble bacon and set
aside. Heat drippings in skillet; add frozen potatoes. Cook over
low heat until underside is crisp and lightly browned.

Combine egg, milk, salt and pepper; stir well, and pour over
potatoes. Top with cheese and sprinkle with reserved bacon.
Cover and cook over low heat 10 minutes. Cut into wedges to
serve. Recipe makes approx: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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