Two-Cheese Bacon Omelet with Corned Beef Hash

• Corned Beef Hash
• 2 Tbsp. oil
• 1 qt. potatoes, peeled, small dice Safeway 2 pkg For $5.00 thru 02/09
• 1-1/4 cups red onions, finely chopped
• 3-3/4 cups chicken broth
• 1-1/4 cups roasted red peppers, medium dice
• 1 cup GREY POUPON Bistro Sauce
• 3-3/4 qt. corned beef, coarsely ground
• 1/2 tsp. ground black pepper
• Omelet
• 75 each eggs
• 2-1/2 cups milk
• to taste salt and black pepper
• 1-2/3 cups tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09
• 40 slices OSCAR MAYER Bacon, cooked, chopped Rite Aid 2 For $7.00 thru 02/06
• 1-2/3 cups shredded cheddar cheese
• 1-2/3 cups shredded Monterey Jack cheese
• 1-2/3 cups green onions, chopped
• 2 Tbsp. fresh chives, chopped

1. Corned Beef Hash: Heat oil in large skillet on medium-high heat.
2. Add potatoes and onions; saute 5 min.
3. or until potatoes are lightly browned, stirring occasionally.
4. Stir in broth and red peppers; cook 5 min.
5. or until potatoes are tender.
6. Stir in remaining ingredients; cook until heated thorough.
7. Cover to keep warm.
8. Omelet: Blend eggs, milk, salt and black pepper in blender on high speed.
9. For each serving: Pour about 3/4 cup egg mixture into hot lightly greased 8-inch nonstick ovenproof skillet.
10. Top with 1 Tbsp.
11. tomatoes, 1-1/2 Tbsp.
12. bacon and 1 Tbsp.
13. each cheeses and onions.
14. Cook on low heat about 2 min.
15. Transfer to 300 degrees F-convection oven; bake 5 min.
16. or until set.
17. Fold omelet in half; turn out onto serving plate.
18. Top with 1/2 cup Corned Beef Hash and 1/4 tsp.
19. chives.

oil, potatoes, red onions, chicken broth, red peppers, corned beef, ground black pepper, omelet, eggs, milk, salt, tomatoes, bacon, cheddar cheese, shredded monterey jack cheese, green onions, fresh chives

Taken from www.kraftrecipes.com/recipes/two-cheese-bacon-omelet-corned-beef-hash-114674.aspx (may not work)