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Gingerbread
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Hash Brown Omelet
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Sliced green onions (optional)
In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.
Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings.
 Always Kiss The Cook
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