The original recipe calls this a hash brown “omelet,” but the whole omelet thing didn’t work out for me (it’s my fault -- poor pan choice). So I’m calling this a scramble. But whatever you call it, it’s really good. You just can’t go wrong with bacon and eggs and cheesy potatoes all mixed up together. This came together really quickly, too, so it’s a perfect “breakfast for dinner” meal any night of the week. I’ll definitely make it again (and maybe use the right pan and get a better picture of it next time).
Hash Brown Scramble
source: Better Homes and Gardens
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Turn out of skillet onto plate. Cut into wedges to serve.