1 10.5 oz can Pillsbury flaky biscuits (baked according to package)
4 eggs
shredded cheddar cheese
2 medium size potatoes, rinsed off and diced
1 small yellow onion, diced
4 slices thick cut bacon, chopped
1 Tbs. garlic salt
2 tsp. fresh cracked pepper
In a medium sized skillet on medium heat, add the bacon. In a large skillet on medium heat, add the rest of the bacon, along with the potatoes, onion, garlic salt and cracked pepper. Stir together and place a lid on top. Cook for about 10 minutes, stirring occasionally. meanwhile, remove the bacon from the other pan and add to the potato mixture in the other skillet. Crack 2 eggs at a time into the bacon-greased pan and fry, making sure to break the yolk when cooking so that none remains runny. Repeat for the other two eggs and set aside. To assemble the sliders, pull the biscuits apart so they are in half. Place the egg along with some shredded cheese, and top it with the other half of the biscuit. If there is any shredded cheese left, add some to melt in with the potatoes. Serve with the potato hash while still warm.
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