I feel like I'm spilling all my secrets here, but this breakfast dish is too good not to share.
*Important Tip: It took me a couple trys to get this recipe down. I found that the trick is to let the egg mixture set (covered) before adding the bacon and cheese. By cooking the hash browns for about 7 minutes FIRST, then letting the second layer of egg mixture cook and set over that (don't forget to cover for quick even cooking), and then sprinkling with the bacon and cheese, you can ensure each layer is cooked properly for a perfect finish.
As with any omlet, feel free to alter the ingredients (I usually leave onions and peppers out)
4 slices bacon
2 cups refrigerated shredded has brown potatoes (about 10 oz)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup mik
1/2 tsp salt
Dash ground black pepper
1 cup shredded chedder cheese (4 oz)
Bias-sliced green onions (optional)
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5-7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into 4 wedges to seve. If desired, garnish with green onions. Makes 4 servings.