Everything’s better with bacon, and this cheesy hash and egg skillet is no exception. Frozen hash browns make short work of this diner-style dish.
What You Need
Original recipe yields 6 servings
6 slices OSCAR MAYER Bacon
1 small onion, chopped
4 cups (1/2 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
6 egg s
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Let's Make It
Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add onions and potatoes to skillet; cover. Cook on medium-high heat 14 min. or until potatoes are browned, stirring occasionally. Stir in cheese.
Make 6 small wells in potato mixture; fill with eggs. Top with bacon; cook, covered, 3 to 4 min. or until egg whites are firm and yolks are cooked to desired doneness. Remove from heat. Let stand, covered, 1 min. before serving.
Serve this main dish with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Serve with TACO BELL® Thick & Chunky Salsa.
Have leftover chopped vegetables? Cook them with the onions before adding the hash browns.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.