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
- Cook bacon in large skillet and pour off all drippings except 1 tablespoons Set bacon aside.
- Cook hash browns in hot drippings over medium heat until hash browns are tender ~ about 10 minutes.
- Stir in green onion slices and cook for 5 more minutes.
- 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.
- Whisk together eggs and add salt, pepper, and hot sauce.
- Pour over hash brown mixture.
- Gently lift edges of omelet and tilt the pan so the uncooked mixture flows underneath.
- Continue cooking until omelet begins to set.
- Sprinkle with cheese.
- Set under broiler for about 5 minutes or until cheese melts and omelet is set.
- 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)