Open-Faced Bacon and Hash Browns Omelet

READY IN: 20mins




  • 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.