Bacon Topped Cheesy Potatoes

I found the basic recipe for this in the TOH 1994 Annual Recipes. It was sent in to them by Ruth Tacoma of Falmouth, Michigan. The original called for 2 medium potatoes, peeled and grated. But to save time, I decided to use frozen shredded hashbrowns that had been thawed. If needed squeeze the water out of the potatoes with your hands. Prep time doesn't include cooking the bacon. Submitted to " ZAAR " on October 27th, 2009

• Ready In: 45 mins
• Serves: 2

Ingredients

• 4  bacon, slices cooked slightly crisp and crumbled
• 2  eggs
• 2 1⁄4 cups frozen hash browns, thawed and drained well
• 1⁄2 cup  finely chopped onion
• 2  tablespoons  melted margarine, stick margarine ONLY
• 1⁄8 cup  dry breadcrumbs
• 1⁄2 teaspoon salt (to taste)
• 1⁄2 teaspoon ground black pepper (to taste)
• 3⁄4 cup  shredded sharp cheddar cheese, divided

Directions

1. Preheat oven to 350 degrees.
2. In a bowl,beat eggs and stir in potatoes,onion,breadcrumbs,salt,pepper, margarine and all but 1/4 cup of cheese.
3. Pour into a greased 1 quart baking dish.
4. Bake uncovered, at 350 degrees for 30 minutes.
5. Top with remaining cheese and sprinkle with bacon, and bake for 5 to 7 minutes or until cheese is melted.