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Submitted by: Beth Bundy from Long Prairie, MN
Originally shared on the web 11/20/2012

3 T. oil
2 c. frozen shredded hashbrowns
7 eggs, beaten
2 T. milk
12 slices bacon, crisply cooked and crumbled
3/4 c. shredded Cheddar cheese

Heat oil in a large skillet over medium heat. Add hashbrowns and cook for 10 to 15 minutes, stirring often, until golden. In a bowl, whisk together eggs and milk. Pour egg mixture over hashbrowns in skillet; sprinkle with bacon. Cover and reduce heat to low. Cook for 10 minutes, or until eggs are set. Sprinkle with cheese; remove from heat, cover, and let stand about 5 minutes, until cheese is melted. Cut into wedges to serve. Makes 6 servings.