Hash Brown Omelette Recipe
Summary
CourseBreakfast
Ingredients
| Bacon strips | 4 | |
| 2 cups frozen shredded hash brown potatoes | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 4 eggs, lightly beaten | ||
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
Directions
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 browned and vegeta bles 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.
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 browned and vegeta bles 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.
Chef
