hashed brown omelet

How To Make hashed brown omelet

• 1

  In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender.
• 2

  Drain and chill until cool enough to handle.
• 3

  Peel potatoes; shred to make 3 cups.
• 4

  In a 10 inch skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings in skillet.
• 5

  Crumble bacon; set aside.
• 6

  Combine potatoes, onion, green pepper, and 1/2 teaspoon of the salt, put into skillet.
• 7

  Cook over low heat about 20 minutes or until underside is crisp and brown.
• 8

  Combine eggs, milk, thyme, the remaining 1/4 teaspoon salt and dash of pepper.
• 9

  Stir in bacon and cheese; pour over potatoes.
• 10

  Cover; cook over low heat 8 to 10 minutes or until surface is set but still shiny.
• 11

  Loosen edges of omelet; cut into wedges.
• 12

  May substitute 3 cups cooked packaged hashed brown potatoes.
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