Post by JJ Judkins on Jun 19, 2009 12:02:45 GMT -6
Hash-Brown Omelet
4 bacon strips
2 cups frozen shredded hash-brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
dash pepper
1 cup shredded sharp cheddar cheese
In a medium nonstick skillet, cook bacon until crisp. Remove bacon, crumble and set aside.
Add potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are browned and vegetables are tender.
In a bowl, beat eggs, milk, salt, pepper; pour over potatoes. Sprinkle with cheese and bacon.
Cover and cook over medium-low heat for 10 to 15 minutes or until eggs are set. Do not stir. Fold in half. Serves 2
4 bacon strips
2 cups frozen shredded hash-brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
dash pepper
1 cup shredded sharp cheddar cheese
In a medium nonstick skillet, cook bacon until crisp. Remove bacon, crumble and set aside.
Add potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are browned and vegetables are tender.
In a bowl, beat eggs, milk, salt, pepper; pour over potatoes. Sprinkle with cheese and bacon.
Cover and cook over medium-low heat for 10 to 15 minutes or until eggs are set. Do not stir. Fold in half. Serves 2