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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Hash brown potatoes, bacon, cheese, eggs, all together in one pan. I love this served with salsa! I found this treasure in Better Homes & Gardens Treasured Recipes. Ingredients:
4 slices bacon |
2 cups refrigerated hash brown potatoes (about half of a frozen 20-oz. package, thawed) |
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
4 eggs |
1/4 cup milk |
1/2 teaspoon salt |
fresh ground black pepper, to taste |
1 cup mild cheddar cheese, shredded (4 oz.) |
sliced green onion (optional for garnish) |
Directions:
1. In large frying pan, cook bacon until crips.
2. Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
3. Combine potatoes, chopped onions, and bell pepper.
4. Press down in even layer in pan.
5. Cook, uncovered over low heat until crisp and brown on bottom.
6. (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
7. Carefully turn over.
8. (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
9. Pour this mixture over potato mixture.
10. Top with cheese and bacon.
11. Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
12. Loosen omelet; fold in half.
13. Turn out of skillet onto plate.
14. Cut into 4 wedges to serve.
15. If desired, garnish with green onion slices.
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