Open-Faced Bacon-And-Potato Omelet Recipe

Name: Open-Faced Bacon-And-Potato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 shredded sharp Cheddar cheese

Servings: persons

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 shredded sharp Cheddar cheese

1
Cook bacon in a large ovenproof nonstick skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Set bacon aside.
2
Cook hash browns in hot drippings over medium heat 10 minutes or until hash browns are tender, stirring occasionally. Stir in green onions; cook 5 minutes or until tender.
3
Add butter to skillet, stirring until melted. Add tomato, and cook over medium-high heat 3 to 4 minutes. Sprinkle with bacon and parsley.
4
Whisk together eggs, salt, pepper, and, if desired, hot sauce. Pour over hash brown mixture. Gently lift edges of omelet, and tilt pan so 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.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 bacon slices, chopped, 2 cups frozen Southern-style cubed hash browns, thawed, 4 green onions, thinly sliced, 2 teaspoons butter or margarine, and more.

Yes, Open-Faced Bacon-And-Potato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Bacon-And-Potato Omelet

How did you like this recipe?

Frequently Asked Questions