Open-Faced Bacon and Potato Omelet

• 4 slices bacon, cooked and chopped
• 2 cups frozen southern style hash brown potatoes, thawed
• 4 green onions, thinly sliced (I use a little more)
• 2 teaspoons butter
• 1 large tomatoes, seeded and chopped
• 2 tablespoons chopped fresh Italian parsley
• 6 large eggs
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 drops hot sauce (optional)
• 1 cup shredded sharp cheddar cheese

1. Cook bacon in large skillet and pour off all drippings except 1 tablespoons Set bacon aside.
2. Cook hash browns in hot drippings over medium heat until hash browns are tender ~ about 10 minutes.
3. Stir in green onion slices and cook for 5 more minutes.
4. Add butter to skillet, let melt, add tomato and cook over medium heat for 3 to 4 minutes then sprinkle chopped bacon and parsley over the top and combine.
5. Whisk together eggs and add salt, pepper, and hot sauce.
6. Pour over hash brown mixture.
7. Gently lift edges of omelet and tilt the pan so the uncooked mixture flows underneath.
8. Continue cooking until omelet begins to set.
9. Sprinkle with cheese.
10. Set under broiler for about 5 minutes or until cheese melts and omelet is set.
11. Cut into wedges and serve immediately.

bacon, frozen southern style hash, green onions, butter, tomatoes, fresh italian parsley, eggs, salt, pepper, hot sauce, cheddar cheese

Taken from www.food.com/recipe/open-faced-bacon-and-potato-omelet-226883 (may not work)