Monday, November 9, 2009

Hash Brown Omelet

If you have overnight guests during the holidays, you might enjoy this breakfast omelet. This recipe feeds 4 but you could double if you need to.


4 slices bacon
2 cups shredded hash browns
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Black pepper
1 cup shredded cheddar cheese


In a large skillet cook bacon until crisp. Drain bacon on paper towels. Combine potatoes, chopped onion,and sweet pepper;pat into skillet. Cook uncovered, over low heat about 7 minutes or until crisp and brown, turning once.

Meanwhile in a small bowl beat together eggs, milk, salt and black pepper ;pour over potato mixture. Top with cheese and bacon. Cover and 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.

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