hash brown omelet
Omelet filled with hash browns, bacon, and cheese.
Ingredients
bacon strips
4
frozen shredded hash brown potatoes
2 cups
onion (chopped)
1/4 cup
green pepper (chopped)
1/4 cup
eggs (lightly beaten)
4
milk
1/4 cup
salt
1/2 teaspoon
pepper
Dash
shredded sharp cheddar cheese (4 ounces)
1 cup
Instructions
1
Cook bacon and vegetables
Fry the bacon in a medium non-stick skillet until crispy. Remove the bacon, crumble it, and set aside. Add the hash brown potatoes, chopped onion, and chopped green pepper to the fat remaining in the skillet. Cook over medium heat, stirring, for 7–10 minutes, or until the potatoes are lightly browned and the vegetables are tender.
2
Assemble the omelet
In a bowl, whisk together the lightly beaten eggs, milk, salt, and pepper. Pour the egg mixture over the potato and vegetable mixture in the skillet. Sprinkle the shredded sharp cheddar cheese and crumbled bacon over the top. Cover the skillet and cook over medium-low heat for 10–15 minutes, or until the eggs are fully set. Do not stir during cooking. Fold the omelet in half to serve.
