Ingredients

The following ingredients have 4 Servings
  • 28 oz. pkg. frozen O'Brien potatoes
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 can condensed cheddar cheese soup (undiluted)
  • 1 lb. bacon (crisp cooked and crumbled)
  • 12 large eggs (slightly beaten)
  • 2 tbsp. unsalted butter
  • 2 cups sharp cheddar cheese (shredded)

Instruction

  • In a large skillet, prepare hash browns according to package directions.
  • (I used the avocado oil for this purpose).
  • Sprinkle with garlic salt and pepper.
  • Transfer to a greased 2 ½ qt. or 9x13” baking dish.
  • Top with condensed cheddar cheese soup.
  • Set aside ½ cup of bacon. (See note below)
  • Sprinkle remaining bacon over soup.
  • In another skillet, scramble eggs in butter until nearly set.
  • Spoon partially scrambled eggs over bacon layer.
  • Sprinkle with cheddar cheese and reserved bacon.
  • Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.