Bacon & Egg Hashbrown Skillet

I LOVE trying new things for breakfast because I'm not a fan of always eating the same thing. I remember when I first tried out this recipe, we automatically knew we would be eating it very often. For our family, this is always served with something because its not filling enough on its own after we dish it out to the four of us. My favorite to serve it with is pancakes & whatever fruit we have on hand.

What you'll need:

• 1 onion

• 3-4 potatoes

• 4-5 slices of bacon

• 4 eggs

• shredded cheese of your choice

1. Preheat oven to 450 degrees.

2. Shred the potatoes and an onion.

3. Squeeze as much liquid out of potatoes as possible.

4. Heat oil in skillet over medium-high heat. It is best to use an oil with a high burning point like vegetable, canola or avacado. Press potato-onion mix flat into a pan.

5. Line edges with squares of butter. Once the first side is crisp, flip and cook the other side a little bit.

6. Crack eggs on top. Bake for 7-8 minutes.

7. Top with shredded cheese off your choice and put back in the oven until cheese is melted.

8. Top with cooked bacon