Ingredients
1
box Betty Crocker™ Seasoned Skillets™ hash brown potatoes
Margarine called for on box
6
eggs
2
tablespoons water
1
tablespoon butter
1/3
cup bacon pieces
Salt and pepper, to taste
1
package (1 lb) egg roll skins
2
cups shredded Cheddar cheese (8 oz)
Vegetable oil, for frying
Preparation
In 12-inch skillet, cook hash browns as directed on box. Set aside.
In large bowl, beat eggs and water with whisk. In 10-inch skillet, melt butter; cook eggs in butter. After eggs are cooked, stir in hash browns and bacon pieces. Add salt and pepper.
Place egg roll skins on large work surface. Spoon 1/3 cup egg mixture on center of each skin. Top each with 2 tablespoons shredded cheese.
For each egg roll, bring up bottom corner; fold in side corners, and roll up. Bring down top corner; wet with small amount of water to stick.
In 8-inch skillet, heat oil until hot. Fry egg rolls in oil until crispy; shake off excess oil, and place on cooling rack to cool slightly. Serve immediately.
