Recipe

Open-faced Bacon-and-potato Omelet Recipe

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Ingredients

Directions

Step #1 Cook bacon In a large-ish ovenproof nonstick skillet over med-heat/flame until crisp; remove bacon & drain on paper towels, reserving 1 tbsp drippings in skillet.
Step #2 Set bacon aside.
Step #3 Cook hash browns in hot drippings over med-heat/flame 10 mins or until hash browns are tender, stirring every once in awhile.
Step #4 Stir in green onions; cook 5 mins or until tender.
Step #5 Add butter to skillet, stirring until melted.
Step #6 Add tomato, & cook over medium-high heat 3 to 4 mins.
Step #7 Sprinkle top with bacon & parsley.
Step #8 Whisk together eggs, pepper, salt, if desired, and, hot sauce.
Step #9 Pour over hash brown mixture.
Step #10 Gently lift edges of omelet, & tilt pan so uncooked portion flows underneath.
Step #11 Cook over med-heat/flame until omelet begins to set.
Step #12 Sprinkle top with cheese.
Step #13 Broil 5 1/2 inches from heat 5 mins or until top is set & cheese melts.
Step #14 Slide out of skillet onto platter.
Step #15 Cut into wedges, & serve as soon as possible.
Enjoy the Open-Faced Bacon-and-Potato Omelet recipe

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