chopped green bell pepper
dried thyme, crushed
swiss cheese, shredded
1In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender.
2Drain and chill until cool enough to handle.
3Peel potatoes; shred to make 3 cups.
4In a 10 inch skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings in skillet.
5Crumble bacon; set aside.
6Combine potatoes, onion, green pepper, and 1/2 teaspoon of the salt, put into skillet.
7Cook over low heat about 20 minutes or until underside is crisp and brown.
8Combine eggs, milk, thyme, the remaining 1/4 teaspoon salt and dash of pepper.
9Stir in bacon and cheese; pour over potatoes.
10Cover; cook over low heat 8 to 10 minutes or until surface is set but still shiny.
11Loosen edges of omelet; cut into wedges.
12May substitute 3 cups cooked packaged hashed brown potatoes.