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In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving ¼ cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheddar cheese; let stand until cheese is melted.