Simply crack eggs into this one-skillet nest of crispy hash to start your day with a perfect breakfast.
Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon. Crumble and set aside.
Remove all but 1/4 cup drippings from skillet. Add hash browns, bacon, onion, bell pepper, thyme, pepper and garlic salt; cook and stir on medium heat 12 to 15 minutes or until hash browns are golden brown.
Make 6 indentations with back of wooden spoon in hash browns. Break an egg into each indentation. Sprinkle with cheese. Cover. Cook 3 to 5 minutes or just until eggs are set. Sprinkle with parsley. Season with salt and pepper to taste.
Substitution Tip: If thick-cut bacon is unavailable, substitute 14 slices regular bacon.