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Hashed Brown Omelette

Veggie.Lover's picture
  Potatoes 3 Medium
  Pepper 1 Dash
  Bacon slices 4
  Onion 1⁄4 Cup (4 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄2 Teaspoon
  Eggs 4 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked

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