Hash Browns Omelet

Ingredients

• 4 slices bacon
• 2 cups refrigerated hash brown potatoes (about half of a frozen 20-oz. package, thawed)
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 4 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 1 cup mild cheddar cheese, shredded (4 oz.)
• sliced green onion (optional for garnish)

Directions

1. 1

   In large frying pan, cook bacon until crips.

2. 2

   Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.

3. 3

   Combine potatoes, chopped onions, and bell pepper.

4. 4

   Press down in even layer in pan.

5. 5

   Cook, uncovered over low heat until crisp and brown on bottom.

6. 6

   (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.

7. 7

   Carefully turn over.

8. 8

   (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.

9. 9

   Pour this mixture over potato mixture.

10. 10

    Top with cheese and bacon.

11. 11

    Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.

12. 12

    Loosen omelet; fold in half.

13. 13

    Turn out of skillet onto plate.

14. 14

    Cut into 4 wedges to serve.

15. 15

    If desired, garnish with green onion slices.