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
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