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Hashed Brown Omelet

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      Title: HASHED BROWN OMELET
 Categories: Breakfast, Cheese/eggs, Vegetables
      Yield: 4 Servings
 
      3    Medium potatoes*
      4    Slices bacon
    1/4 c  Chopped onion
    1/4 c  Chopped green pepper
    3/4 ts Salt
      4    Eggs, beaten
    1/4 c  Milk
    1/4 ts Dried thyme, crushed
      1 c  Shredded Swiss cheese
 
  In a covered saucepan cook whole potatoes in enough boiling salted
  water to cover for 20 to 25 minutes or until almost tender. Drain and
  chill till cool enough to handle. Peel potatoes; shred to make 3
  cups. In a 10 inch skillet cook bacon till crisp; drain, reserving 2
  tbsp. drippings in skillet.  Crumble bacon; set aside. Combine
  potatoes, onion, green pepper, and 1/2 tsp. of the salt, put into
  skillet. Cook over low heat about 20 minutes or till underside is
  crisp and brown. Combine eggs, milk, thyme, the remaining 1/4 tsp.
  salt, and dash of pepper. Stir in bacon and cheese; pour over
  potatoes.  Cover; cook over low heat 8 to 10 minutes or till surface
  is set but still shiny. Loosen edges of omelet; cut into wedges.
  Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown
  potatoes. Source: Better Homes & Gardens ch
 
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