Hashed Brown Omelette
|Shredded cooked potatoes||2 Cup (32 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded sharp process american cheese||1 Cup (16 tbs)|
In 10- or 12-inch skillet, cook bacon till crisp.
Leave drippings in skillet; remove bacon and crumble.
Mix potatoes, onion, and green pepper; pat into the skillet.
Cook over low heat till the underside is crisp and brown.
Blend eggs, milk, salt, and pepper; pour over potatoes.
Top with cheese and bacon.
Cover; cook over low heat.
When egg is done, loosen omelet.
Fold in half.