Bacon Hash & Egg Bakes

By nperry1006

Ingredients

• 2 tbsp vegetable oil
• 2 cups frozen diced hash brown potatoes
• salt and pepper, to taste
• 8 slices of bacon, cooked and diced
• 1 cup shredded cheddar cheese
• 4 eggs
• chopped, fresh parsley, for garnish

Preparation

Step 1

UP TO 2 DAYS AHEAD:
Heat oil to medium high in saute pan. Cook potatoes until slightly browned, about 5 minutes. Season with salt and pepper. Remove potatoes from pan and cool.

In 4 ramekins, evenly dispense potatoes, diced bacon and cheese.

JUST BEFORE BRUNCH:
Heat ramekins filled with potato, bacon and cheese mixture for 5 minutes in 350 oven. Remove from oven, crack egg over top and bake for 3 minutes until eggs are cooked. Garnish with fresh parsley and serve, refrigerating any leftovers.