I got this recipe from one of my Southern Living cookbooks and it is so good! It's easy to make -- make sure to use the hot sauce. I cook my bacon in the oven and just set 1 tbsp drippings aside.
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Units: US | Metric
- 4 slices bacon, cooked and chopped
- 2 cups frozen southern style hash brown potatoes, thawed
- 4 green onions, thinly sliced (I use a little more)
- 2 teaspoons butter
- 1 large tomato, seeded and chopped
- 2 tablespoons chopped fresh Italian parsley
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 drops hot sauce (optional)
- 1 cup shredded sharp cheddar cheese
- 1Cook bacon in large skillet and pour off all drippings except 1 tablespoons Set bacon aside.
- 2Cook hash browns in hot drippings over medium heat until hash browns are tender ~ about 10 minutes.
- 3Stir in green onion slices and cook for 5 more minutes.
- 4Add butter to skillet, let melt, add tomato and cook over medium heat for 3 to 4 minutes then sprinkle chopped bacon and parsley over the top and combine.
- 5Whisk together eggs and add salt, pepper, and hot sauce.
- 6Pour over hash brown mixture.
- 7Gently lift edges of omelet and tilt the pan so the uncooked mixture flows underneath.
- 8Continue cooking until omelet begins to set.
- 9Sprinkle with cheese.
- 10Set under broiler for about 5 minutes or until cheese melts and omelet is set.
- 11Cut into wedges and serve immediately.
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Nutritional Facts for Open-Faced Bacon and Potato Omelet
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 444.8
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 13.0 g
- Cholesterol 367.3 mg
- Sodium 802.3 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 2.5 g
- Sugars 2.2 g
- Protein 22.0 g