Best Potateos Bacon Chicken Omelette Recipes

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

POTATOES, BACON, CHICKEN OMELETTE

Steps:

• In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside.
• Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet.
• Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon.
• Add the potatoes and cook for another 5-8 minutes, stirring gently so the potatoes do not burn on the bottom, sprinkle with parsley.
• Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned.
• Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly.
• Lower the heat to medium and continue to cook until the top is firm or to desire doneness.

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

BACON POTATO OMELET

Steps:

• In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

POTATO OMELETTE

Steps:

• Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
• Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
• Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

BACON-CHEDDAR CHICKEN AND POTATOES

Steps:

• Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
• Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
• Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

BACON CHEESE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mix potatoes with onion, cheese and mayonnaise., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and paprika if desired.

BACON-ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
• Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
• Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

POTATEOS, BACON, CHICKEN OMELETTE

Steps:

• In a pan place the cut up potatoes dices and cover with water, add salt and cook until the potatoes are tender when a knife is inserted in the middle of it. Drain, rinse with cold water and set aside. Meanwhile in a large skillet add 1 teaspoon of oil and cook the bacon over medium high heat until half way crisp. Stir constantly so it will not burn or stick to the skillet. Add the cut up chicken pieces and stir. Cook for 3-4 minutes. Add more olive oil, 1 teaspoon. Add the potatoes and cook for another 5-8 minutes, stirring gently so Potatthe potatoes do not burn on the bottom, sprinkle with parsley. Add the beaten eggs; raise the heat to high for 1 minute until the bottom of the omelette is starting to turn golden brown, but not burned. Swivel the skillet around and gently pull apart the potatoes- chicken so the egg will fill in and get to cook evenly. Lower the heat to medium and continue to cook until the top is firm or to desire doneness

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.