Hashed Brown Omelette Recipe
Ingredients
| Potatoes | 3 Medium | |
| Pepper | 1 Dash | |
| Bacon slices | 4 | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Green pepper | 1⁄4 Cup (4 tbs), chopped | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 4 , beaten | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon, crushed | |
| Shredded swiss cheese | 1 Cup (16 tbs) (4 ounces) |
Nutrition Facts
Serving size: Complete recipe
Calories 1193 Calories from Fat 492
% Daily Value*
Total Fat 56 g85.6%
Saturated Fat 27.8 g139%
Trans Fat 0 g
Cholesterol 957.8 mg319.3%
Sodium 2128.9 mg88.7%
Total Carbohydrates 112 g37.4%
Dietary Fiber 13.2 g52.6%
Sugars 12.5 g
Protein 69 g138.5%
Vitamin A 42.3% Vitamin C 222.5%
Calcium 112.4% Iron 53.9%
*Based on a 2000 Calorie diet
Directions
Peel potatoes; shred to make 3 cups.
(Or, substitute cooked packaged hashed brown potatoes.) In 10-inch skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon and set aside.
Combine potatoes, onion, green pepper, and the 1/2 teaspoon salt; pat into skillet.
Cook over low heat till underside is crisp and brown, about 20 minutes.
Combine eggs, milk, the 1/4 teaspoon salt, thyme, and pepper.
Stir in bacon and cheese; pour over potatoes.
Cover; cook over low heat till surface is set but still shiny, 8 to 10 minutes.
Loosen edges of omelet; cut in wedges.
Chef
