Hash-Brown Omelet

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a medium nonstick skillet, cook bacon until crisp. Remove bacon, crumble and set aside. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] In a bowl, beat eggs, milk, salt, pepper; pour over potatoes. Sprinkle with cheese and bacon. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Cover and cook over medium-low heat for 10-15 minutes or until eggs are set. Do not stir. Fold in half. Serves 2.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest