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Hash Brown Omelet

4 bacon strips
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
Dash pepper
1 cup (4 ounces) shredded sharp cheddar cheese

In a medium nonstick skillet, cook bacon until crisp. Remove bacon;
crumble and set aside. Add potatoes, onion and green pepper to
drippings. Cook and stir over medium heat for 7-10 minutes or until

Printed from tasteofhome.com Sep 8, 2008

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Hash Brown Omelet cont.

potatoes are lightly browned and vegetables are tender. In a bowl,
beat eggs, milk, salt and pepper; pour over potatoes. Sprinkle with
cheese and bacon. Cover and cook over medium-low heat for 10-15
minutes or until eggs are set. Do not stir. Fold in half.

Yield: 2-3 servings.