Sheepherder's Breakfast: 1 lb bacon diced, 1 med onion, chopped; 32 oz shredded hash brown potatoes, thawed; 10 eggs; salt & pepper. In large skillet, cook bacon & onion until bacon is crisp. Drain all but 1/2 c of drippings. Add hash browns; mix well. Cook over med heat for 10 min, turning when browned. Place 1 egg in each of 10 "wells" evenly spaced in hash browns. Sprinkle with salt & pepper. Add cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set.