Country Brunch Skillet

6 bacon strips
6 c frozen cubed hash brown potatoes
1/2 c chopped onion
1 tsp salt
1/4 tsp pepper
6 eggs
1/2 c shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.