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Ingredients
- 4 bacon slices, chopped
- 2 cups frozen southern-style cubed hash browns, thawed
- 4 green onions, thinly sliced
- 2 teaspoons butter or margarine
- 1 large tomato, seeded and chopped
- 2 tablespoons chopped fresh Italian parsley
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 drops hot sauce (optional)
- 1 cup (4 ounces) shredded sharp Cheddar cheese
Details
Servings 4
Preparation
Step 1
1. Cook bacon in a large ovenproof nonstick skillet over medium heat until crisp; remove the bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Chop bacon and set aside.
2. Cook hash browns in hot drippings over medium heat for 10 minutes or until hash browns are tender, stirring occasionally. Stir in sliced green onions, and cook 5 minutes or until tender.
3. Add butter to skillet, stirring until melted. Add tomato, and cook ocer medium-high heat for 3-4 mintes. Sprinkle with bacon and parsley.
4. Whisk together egs, salt, pepper, and if desired, hot sauce. Pour over the hash brown mixture. Gently lift edges of omelet, and tilt pan so the uncooked portion flows underneath. Cook over medium heat until omelet begins to set. sprinkle with cheese.
5. Broil 5 1/2 inches from heat 5 minutes or until top is set and cheese melts. slide out of skillet onto platter. Cut into wedges, and serve immediately.
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