Hashed Brown Omelette
|Onion||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Eggs||4 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Shredded swiss cheese||1 Cup (16 tbs) (4 ounces)|
In covered pan cook whole potatoes in enough boiling salted water to cover till almost tender, 20 to 25 minutes; drain and chill.
Peel potatoes; shred to make 3 cups.
(Or, substitute cooked packaged hashed brown potatoes.) In 10-inch skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon and set aside.
Combine potatoes, onion, green pepper, and the 1/2 teaspoon salt; pat into skillet.
Cook over low heat till underside is crisp and brown, about 20 minutes.
Combine eggs, milk, the 1/4 teaspoon salt, thyme, and pepper.
Stir in bacon and cheese; pour over potatoes.
Cover; cook over low heat till surface is set but still shiny, 8 to 10 minutes.
Loosen edges of omelet; cut in wedges.