Ingredients
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4 slices bacon
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2 cups refrigerated hash brown potatoes (about half of a frozen 20-oz. package, thawed)
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1/4 cup chopped onion
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4 eggs
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1/4 cup milk
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1/2 teaspoon salt
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fresh ground black pepper, to taste
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1 cup mild cheddar cheese, shredded (4 oz.)
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sliced green onion (optional for garnish)
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1/4 cup chopped green bell pepper
Instructions
- In large frying pan, cook bacon until crips.
- Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
- Combine potatoes, chopped onions, and bell pepper.
- Press down in even layer in pan.
- Cook, uncovered over low heat until crisp and brown on bottom.
- (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
- Carefully turn over.
- (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
- Pour this mixture over potato mixture.
- Top with cheese and bacon.
- Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
- Loosen omelet; fold in half.
- Turn out of skillet onto plate.
- Cut into 4 wedges to serve.
- If desired, garnish with green onion slices.