In a large skillet, cook bacon and onion until bacon is crisp. Remove mixture and set aside. Reserve 1/2 cup of drippings. Add hash browns to drippings; mix well. Cook over medium heat for 10 minutes, turning when browned. Stir in reserved bacon mixture.
Using a spoon, make 7-10 wells in hash browns. Break an egg into each well. Sprinkle with salt, pepper and cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are completely set. Garnish with parsley; serve immediately.
Yeilds 7-10 servings.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 301 (67%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 266.1mg||82 %|
|Sodium 667.8mg||23 %|
|Potassium 460.3mg||12 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 16.6g|
|Protein 19.2g||27 %|
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Calories per serving: 449
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