Gabriel's favorite open face omelet

• 4 large eggs
• 2 cup hashbrowns
• 3 slice bacon
• 1/4 cup shredded cheese
• 2 slice ham chopped
• 1/2 cup onion, chopped
• 1 clove garlic minced
• 1 tsp butter
• 1 tbsp bacon grease
• 1 tsp dried parsley
• dash hot sauce
• dash warm water
• dash milk
• 1 salt and pepper to taste

1. Render bacon and reserve 1 tablespoon of bacon grease.
2. While your bacon is cooking chop up onion, ham and garlic.
3. Once bacon has cooled chop it up.
4. Place 1 tablespoon bacon fat in a 10 inch skillet along with 1 teaspoon butter.
5. Add hashbrowns on med heat.
6. Cook hashbrowns until slightly crisp add onion and garlic.
7. Add salt and pepper to taste.
8. Fry until onions start to soften.
9. Whisk eggs, warm water, milk, salt, pepper, parsley and hot sauce.
10. Pour egg mixture over potatoes.
11. Place bacon and ham on top.
12. Cover and cook on low for about 8 minutes, uncover add cheese and recover for 2 minutes.
13. You can use any cheese you want and veggies!
14. I just use what I have on hand and what my son likes.
15. Enjoy!

eggs, hashbrowns, bacon, shredded cheese, ham chopped, onion, garlic, butter, bacon, parsley, hot sauce, water, milk, salt

Taken from cookpad.com/us/recipes/345161-gabriels-favorite-open-face-omelet (may not work)