Open Face Omelet O'brien

Yummy breakfast, or, for us a Sunday evening supper!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  tablespoons butter
• 3  cups  o'brien frozen potatoes
• 3⁄4 teaspoon  celery salt
• 6  large eggs
• 1⁄4 cup milk
• 1⁄2 teaspoon salt
•  pepper, to taste
• 1⁄4 cup green onion, chopped
• 1⁄2 cup cheddar cheese, shredded
•  bacon bits, to taste

Directions

1. Melt 3 tablespoons butter in 10 inch skillet over moderate heat.
2. Add potatoes in even layer and sprinkle with celery salt. Cook, turning frequently, about 10 minutes, until tender and lightly browned. Set aside in a dish and keep warm.
3. Meanwhile, in a bowl, beat eggs with milk, salt and pepper.
4. Melt remaining butter in same skillet. Pour in egg mixture and cook over moderate heat, lifting edges as egg sets to allow uncooked portion to run underneath.
5. When omelet is set, spoon the hot potatoes on top, along with cheese, onions and bacon bits.
6. Cut into wedges and serve.
7. Garnish with sour cream, if desired.