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 slices bacon, cooked and chopped; 2 cups frozen southern style hash brown potatoes, thawed; 4 green onions, thinly sliced (I use a little more); 2 teaspoons butter; 1 large tomatoes, seeded and chopped; 2 tablespoons chopped fresh Italian parsley; 6 large eggs; ½ teaspoon salt; ¼ teaspoon pepper; 4 drops hot sauce (optional); 1 cup shredded sharp cheddar cheese

Servings: persons

4 slices bacon, cooked and chopped
2 cups frozen southern style hash brown potatoes, thawed
4 green onions, thinly sliced (I use a little more)
2 teaspoons butter
1 large tomatoes, seeded and chopped
2 tablespoons chopped fresh Italian parsley
6 large eggs
½ teaspoon salt
¼ teaspoon pepper
4 drops hot sauce (optional)
1 cup shredded sharp cheddar cheese

1
Cook bacon in large skillet and pour off all drippings except 1 tablespoons Set bacon aside.
2
Cook hash browns in hot drippings over medium heat until hash browns are tender ~ about 10 minutes.
3
Stir in green onion slices and cook for 5 more minutes.
4
Add butter to skillet, let melt, add tomato and cook over medium heat for 3 to 4 minutes then sprinkle chopped bacon and parsley over the top and combine.
5
Whisk together eggs and add salt, pepper, and hot sauce.
6
Pour over hash brown mixture.
7
Gently lift edges of omelet and tilt the pan so the uncooked mixture flows underneath.
8
Continue cooking until omelet begins to set.
9
Sprinkle with cheese.
10
Set under broiler for about 5 minutes or until cheese melts and omelet is set.
11
Cut into wedges and serve immediately.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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 slices bacon, cooked and chopped, 2 cups frozen southern style hash brown potatoes, thawed, 4 green onions, thinly sliced (I use a little more), 2 teaspoons butter, 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.

That's it — enjoy your meal!

Open-Faced Bacon and Potato Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions