Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 large Idaho potatoes , peeled and grated

  3. Salt

  4. Freshly ground white pepper

  5. 6 large eggs

  6. 1/2 pound Apple Smoked Bacon, cooked until crispy

  7. 3 ounces White Cheddar cheese , grated

  8. 2 tablespoons chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat a stove top or electric griddle, over medium high heat. Using a hand grater , grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula , flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs in a blender . Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle . Slice the omelet in half and place on serving plates. Garnish with chives.


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