Hash Brown Skillet Breakfast


3 slices bacon
1 pkg. Betty Crocker hash browns with onions
1 tsp. salt
1 3/4 cups water
1/4 cup chopped green pepper
1/2 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/2 tsp. salt
Dash pepper

In electric skillet, fry bacon until crisp. Drain bacon; reserve 3 tbsp drippings in skillet. Stir in potatoes, 1 tsp salt, the water and green pepper. Cook potatoes uncovered at 300F until liquid is absorbed and bottom is golden brown; turn.

Reduce temperature to 250F. Sprinkle cheese over potatoes. Beat remaining ingredients; pour over potatoes. Cover; cook until egg is done and potatoes are golden brown. Crumble bacon; sprinkle over top.

6 servings