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
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[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]
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