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Hash Brown Omelet

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 2-3 servings.
One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my "creations". This recipe is a classic that I've been making for years.

Ingredients

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

Directions

  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside.
  • 2. Add the 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.
  • 3. In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).
  • 4. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

Nutrition Facts

1 cup: 462 calories, 35g fat (17g saturated fat), 346mg cholesterol, 942mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 21g protein.

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