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Breakfast/brunch

Hash Brown Omelet

Hash Brown Omelet recipe
Recipe and Photo by: Better Homes and Gardens
Bacon, eggs and cheesy hash brown potatoes are the stars of this omelet, great for breakfast or any time of day.
time
prep:
1 min
total:
30 min
servings
total:
4 servings

What You Need

4
slices  bacon
2
cups  refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4
cup  chopped onion
1/4
cup  chopped green sweet pepper
4
 eggs
1/4
cup  milk
1/2
 teaspoon salt
Dash  ground black pepper
1
cup  shredded cheddar cheese (4 ounces)
 Bias-sliced green onions (optional)

Make It

1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.

2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.

K:63374v0:148163     Copyright - © [1994-2013] Meredith Corporation
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