Recipe - Hashed Brown Omelet

3 Medium potatoes*
4 Slices bacon
One fourth cup Chopped onion
One fourth cup Chopped green pepper
Three fourths teaspoon Salt
4 Eggs, beaten
One fourth cup Milk
One fourth teaspoon Dried thyme, crushed
1 cup Shredded Swiss cheese

In a covered saucepan cook whole potatoes in enough boiling salted water to
cover for 20 to 25 minutes or until almost tender. Drain and chill till
cool enough to handle. Peel potatoes; shred to make 3 cups. In a 10 inch
skillet cook bacon till crisp; drain, reserving 2 tbsp. drippings in
skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper,
and One half tsp. of the salt, put into skillet. Cook over low heat about 20
minutes or till underside is crisp and brown. Combine eggs, milk, thyme,
the remaining One fourth tsp. salt, and dash of pepper. Stir in bacon and cheese;
pour over potatoes. Cover; cook over low heat 8 to 10 minutes or till
surface is set but still shiny. Loosen edges of omelet; cut into wedges.
Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown potatoes.
Source: Better Homes & Gardens ch
Posted to MMRecipes Digest V3 #255

Date: Wed, 18 Sep 1996 00:25:55 0400

From: Cindy J Hartlin chartlin@localhost.total.net.idiscover.net