Bacon and Potato Breakfast Skillet Hash

Ingredients

6

Servings

6 slices thick-cut bacon
4 1/2 cups (1/2 of 30-ounce package) frozen shredded hash browns, partially thawed
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Garlic Salt
6 eggs
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh parsley

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.

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