Open-Faced Bacon and Hash Browns Omelet
photo by Nimz_
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 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
directions
- 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.
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Reviews
-
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.