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Potato Bacon Omelet Recipe

Potato Bacon Omelet Recipe

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:1 servings


  • 2 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 2 tablespoons chopped onion
  • 1/2 cup cubed cooked potato
  • 1 tablespoon butter
  • 3 eggs
  • 3 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded sharp cheddar cheese


  • 1. In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.
  • 2. In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  • 3. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.

Nutritional Facts

1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.

Reviews for Potato Bacon Omelet

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Raschelle User ID: 937170 136651
Reviewed Nov. 13, 2013

"easy to prepare & delicious."

testuser120 User ID: 7401715 212743
Reviewed Nov. 13, 2013

"This is nice."

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