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Open Face Omelet O'Brien

List of Ingredients

4 to 5 T. butter or margarine -- divided
1/2 bag or 3 c. frozen potatoes o'brien
celery salt
4 oz. chopped fresh mushrooms
6 large eggs
1/4 cup milk
1/2 t. salt
pepper
1/4 cup chopped green onions
1/2 to 1 cup shredded cheddar cheese
chopped bacon -- optional




Recipe

Melt about 2 T. butter in a 10-inch skillet over medium heat. Add potatoes and mushrooms in an even layer and sprinkle with celery salt. Cook, turning frequently, about 10 minutes, until potatoes are tender and lightly browned. Set aside potatoes in a covered dish to keep warm.

Meanwhile, in a bowl, beat eggs with milk, salt, and pepper. Melt remaining butter in same skillet. Pour in egg mixture and cook over medium or med-low heat, lifting edges as egg sets to allow uncooked portion to run underneath.

When omelet is set, spoon the hot potatoes on top, along with the cheese, green onions, and bacon (if using).

Cut into wedges and serve. Sour cream and salsa can be served with this, if desired.