Hashed Brown Omelet

With green pepper, onion, and American cheese.

From the box of J.L. from Westborough, Massachusetts.

Hashed Brown Omelet

4 slices bacon
2 cups shredded cooked potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs
1/4 cup milk
1/2 tsp. salt
1 cup shredded sharp processed American cheese

Cook bacon till crisp — remove bacon and crumble — mix potatoes, onion, and green paper.

Cover over low heat till crisp and brown.

Blend eggs, milk, salt; pour over potatoes; top with cheese and bacon.

Cook over low heat — cover — cook over low.

Use hash-brown potatoes.

Recipe from: Audrey Letteney

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