Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place
Frozen Shredded Hash Browns (1 cup)
in a paper towel or cheesecloth and squeeze to drain excess liquid from the potatoes.
Step 3
Add
Wright® Brand Smoked Bacon (2 slices)
to a 10-inch cast iron skillet over low heat. Fry the bacon for 5 minutes, until it is beginning to crisp up.
Step 4
Add
Onions (1/2 cup)
and
Garlic (2 cloves)
. Cook for 5 more minutes.
Step 5
Turn the heat up to medium and add
Ghee (1/2 Tbsp)
followed by the potatoes. Fry the potatoes for 5-8 minutes until they are crispy. Season with
Dried Mixed Herbs (1/2 Tbsp)
.
Step 6
Remove from heat. Stir in half of
Cheddar Cheese (1/2 cup)
, then smooth into one layer and top with the rest of the cheese. Make little indentations for the eggs, then crack in your
Eggs (2)
.
Step 7
Bake for 8 minutes for a runny yolk, 10 minutes for a set yolk.
Step 8
Top with sliced green onion and your favorite hot sauce.
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