Hashed brown omelet

Ingredients

Quantity		Ingredient
3		Medium potatoes*
4		Slices bacon
¼	cup	Chopped onion
¼	cup	Chopped green pepper
¾	teaspoon	Salt
4		Eggs, beaten
¼	cup	Milk
¼	teaspoon	Dried thyme, crushed
1	cup	Shredded Swiss cheese

Directions

In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender. Drain and chill till cool enough to handle. Peel potatoes; shred to make 3 cups. In a 10 inch skillet cook bacon till crisp; drain, reserving 2 tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper, and ½ tsp. of the salt, put into skillet. Cook over low heat about 20 minutes or till underside is crisp and brown. Combine eggs, milk, thyme, the remaining ¼ tsp.

salt, and dash of pepper. Stir in bacon and cheese; pour over potatoes. Cover; cook over low heat 8 to 10 minutes or till surface is set but still shiny. Loosen edges of omelet; cut into wedges.

Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown potatoes. Source: Better Homes & Gardens ch

Related recipes

• Creamy hash brown bake
• Ham hash with baked eggs
• Hash brown breakfast quiche
• Hash brown egg bake
• Hash brown quiche
• Hash brown skillet breakfast
• Hash brown supreme
• Hash brown with salmon
• Hash browns
• Hash-brown medley
• Hash-brown quiche
• Hash-browns #2
• Hashed brown casserole
• Hashed brown potato cakes with fried eggs
• Hashed brown potatoes
• Hashed brown potatoes (fr
• Hashed brown quiche
• Hashed brown quiche *
• Hashed brown rice
• Oven hash browns