Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Open-Faced Bacon and Hash Browns Omelet Recipe
    Lost? Site Map

    Open-Faced Bacon and Hash Browns Omelet

    Open-Faced Bacon and Hash Browns Omelet. Photo by ~Nimz~

    1/2 Photos of Open-Faced Bacon and Hash Browns Omelet

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kittencalskitchen's Note:

    All amount can be adjusted to taste. You can use cooked potatoes, finely cubed in place of the hash browns, just make certain that the potatoes are cold before browning them. This is really good!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
    2. 2
      To the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
    3. 3
      Add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
    4. 4
      Chop the bacon then sprinkle over the tomatoes and green onions.
    5. 5
      In a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
    6. 6
      Pour over the hash brown mixture.
    7. 7
      Gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
    8. 8
      Cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
    9. 9
      If desired you can place under the broiler for a couple of minutes to melt the cheese.
    10. 10
      Slide the omelet onto a platter, then slice into wedges.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on December 08, 2006


      Fabulous Kitz. The combination worked so well for us. So easy to put together too. I left out the jalapeno pepper but used jalapeno hot sauce in place of the tabasco. There was no mention of where the butter went so I added a little butter to a little of the bacon grease and it worked well. I will definately be making this again. Thanks sweetie.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Open-Faced Bacon and Hash Browns Omelet

    Serving Size: 1 (241 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 813.4
    Calories from Fat 561
    Total Fat 62.4 g
    Saturated Fat 28.3 g
    Cholesterol 518.9 mg
    Sodium 827.0 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 2.7 g
    Sugars 3.5 g
    Protein 32.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes