Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 2 C. shredded hash brown potatoes

  3. 1/4 C. chopped onion

  4. 5 eggs

  5. 1/4 C. milk

  6. 1/2 tsp. salt

  7. 1 C. shredded cheddar cheese (4 oz.)

Instructions Jump to Ingredients ↑

  1. How to make it 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 and chopped onion; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once. Meanwhile, in a small mixing bowl beat together eggs, milk and salt; 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.


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