Ingredients needed:
* 4 slices of bacon
* 2 cups of refrigerated shredded hash brown potatoes
* 1/4 cup of chopped onion
* 1/4 cup of chopped green sweet pepper
* 4 eggs, lightly beaten
* 1/4 cup of milk
* 1/2 teaspoon of salt
* Dash of ground black pepper
* 1 cup of shredded cheddar cheese (4 ounces)
Preparation steps:
* In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. In a medium bowl, combine potatoes, chopped onion, and sweet pepper; add to the reserved drippings, patting into an even layer. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
* Meanwhile, in a small bowl combine eggs, milk, salt, and black pepper. Pour egg mixture over potato mixture. Top with the bacon and cheese. Cook, covered, over low heat for 6 minutes or until egg mixture is set.
* Loosen omelet; fold in half. Turn out of skillet onto a plate. Cut into wedges. If desired, garnish with green onions.
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