Hash Brown Omelet

Name: Hash Brown Omelet
Ingredients: 4 bacon strips; 2 cups frozen shredded hash brown potatoes; 1/4 cup chopped onion; 1/4 cup chopped green pepper; 4 large eggs, lightly beaten; 1/4 cup whole milk; 1/2 teaspoon salt; Dash pepper; 1 cup shredded sharp cheddar cheese

9 ingredients

4 steps

Ingredients

4 bacon strips
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 large eggs, lightly beaten
1/4 cup whole milk
1/2 teaspoon salt
Dash pepper
1 cup shredded sharp cheddar cheese

Directions

1

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside.
2

Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender.
3

In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).
4

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.