hashed brown omelet

★★★★★ 1
★★★★★ 1
serves 4

Ingredients For hashed brown omelet

  • 3
    medium potatoes
  • 4 slice
    bacon
  • 1/4 c
    chopped onion
  • 1/4 c
    chopped green bell pepper
  • 3/4 tsp
    salt
  • 4
    eggs, beaten
  • 1/4 c
    milk
  • 1/4 tsp
    dried thyme, crushed
  • 1 c
    swiss cheese, shredded

How To Make hashed brown omelet

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

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