chopped green bell pepper
dried thyme, crushed
swiss cheese, shredded
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 until cool enough to handle.
Peel potatoes; shred to make 3 cups.
In a 10 inch skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon; set aside.
Combine potatoes, onion, green pepper, and 1/2 teaspoon of the salt, put into skillet.
Cook over low heat about 20 minutes or until underside is crisp and brown.
Combine eggs, milk, thyme, the remaining 1/4 teaspoon salt and dash of pepper.
Stir in bacon and cheese; pour over potatoes.
Cover; cook over low heat 8 to 10 minutes or until surface is set but still shiny.
Loosen edges of omelet; cut into wedges.
May substitute 3 cups cooked packaged hashed brown potatoes.