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Hash Brown Omelet
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |