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    Hash Brown Omelet


    Source of Recipe


    Source: Better Homes and Gardens

    List of Ingredients




    4 slices bacon
    2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
    1/4 cup chopped onion
    1/4 cup chopped green sweet pepper
    4 eggs
    1/4 cup milk
    1/2 teaspoon salt
    Dash ground black pepper
    1 cup shredded cheddar cheese (4 ounces)
    Bias-sliced green onions (optional)

    Recipe



    1. 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, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.

    2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; 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. Makes 4 servings.

 

 

 


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