Open Face Omelet O'brien

• 6 tablespoons butter
• 3 cups o'brien frozen potatoes
• 34 teaspoon celery salt
• 6 large eggs
• 14 cup milk
• 12 teaspoon salt
• pepper, to taste
• 14 cup green onion, chopped
• 12 cup cheddar cheese, shredded
• bacon bits, to taste

1. Melt 3 tablespoons butter in 10 inch skillet over moderate heat.
2. Add potatoes in even layer and sprinkle with celery salt.
3. Cook, turning frequently, about 10 minutes, until tender and lightly browned.
4. Set aside in a dish and keep warm.
5. Meanwhile, in a bowl, beat eggs with milk, salt and pepper.
6. Melt remaining butter in same skillet.
7. Pour in egg mixture and cook over moderate heat, lifting edges as egg sets to allow uncooked portion to run underneath.
8. When omelet is set, spoon the hot potatoes on top, along with cheese, onions and bacon bits.
9. Cut into wedges and serve.
10. Garnish with sour cream, if desired.

butter, obrien frozen, celery salt, eggs, milk, salt, pepper, green onion, cheddar cheese, bacon bits

Taken from www.food.com/recipe/open-face-omelet-obrien-177318 (may not work)