OPEN-FACED BACON AND HASH BROWNS OMELET

Open-Faced Bacon and Hash Browns Omelet image

Provided by Kittencalrecipezazz

Categories Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

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5 slices bacon (can use more)
2 cups frozen hash browns, thawed
3 -4 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped (optional)
2 tablespoons butter
1 large firm plum tomato
6 large eggs
2 tablespoons half-and-half cream or 2 tablespoons whipping cream
salt and pepper
2 -4 drops Tabasco sauce or 2 -4 drops louisiana hot sauce
1 cup shredded old cheddar cheese, to taste

Steps:

Cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
To the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
Add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
Chop the bacon then sprinkle over the tomatoes and green onions.
In a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
Pour over the hash brown mixture.
Gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
Cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
If desired you can place under the broiler for a couple of minutes to melt the cheese.
Slide the omelet onto a platter, then slice into wedges.