1/2 lb bacon

4 c cubed hash browns OR peeled and diced potatoes

1/2 onion, diced

6 eggs, beaten

1 c shredded cheddar cheese

2 green onions, chopped

Cook bacon in a lg skillet over medium heat until slightly crispy; drain on paper towels and reserve 2 tbs bacon fat in the skillet.

Add hash browns and diced onions to bacon drippings, cover, and cook until potatoes are tender, about 10-12 minutes. Crumble bacon into potatoes. Add beaten eggs and stir until they are fully cooked, about 2 minutes.

Finish by sprinkling with cheese and chopped green onions. Serve immediately.

serves 6-8