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    You are in: Home / Recipes / Open-Faced Bacon and Potato Omelet Recipe
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    Open-Faced Bacon and Potato Omelet

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Lvs2Cook's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook bacon in large skillet and pour off all drippings except 1 tablespoons Set bacon aside.
    2. 2
      Cook hash browns in hot drippings over medium heat until hash browns are tender ~ about 10 minutes.
    3. 3
      Stir in green onion slices and cook for 5 more minutes.
    4. 4
      Add 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.
    5. 5
      Whisk together eggs and add salt, pepper, and hot sauce.
    6. 6
      Pour over hash brown mixture.
    7. 7
      Gently lift edges of omelet and tilt the pan so the uncooked mixture flows underneath.
    8. 8
      Continue cooking until omelet begins to set.
    9. 9
      Sprinkle with cheese.
    10. 10
      Set under broiler for about 5 minutes or until cheese melts and omelet is set.
    11. 11
      Cut into wedges and serve immediately.

    Ratings & Reviews:

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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
    60%
    Total Fat 29.7 g
    45%
    Saturated Fat 13.0 g
    65%
    Cholesterol 367.3 mg
    122%
    Sodium 802.3 mg
    33%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.2 g
    9%
    Protein 22.0 g
    44%

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