Hash-Brown Omelet

Little effort is needed to make this satisfying breakfast for two.


  • 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 (4 ounces) shredded sharp cheddar cheese

    How to make it 

  • 1

    In a medium nonstick skillet, cook bacon until crisp. Remove bacon, crumble and set aside.

  • 2

    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.

  • 3

    In a bowl, beat eggs, milk, salt, pepper; pour over potatoes. Sprinkle with cheese and bacon.

  • 4

    Cover and cook over medium-low heat for 10-15 minutes or until eggs are set. Do not stir. Fold in half. Serves 2.

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