hash-brown omelet
|
| |
| from cooking for 2 |
| |
| |
| one of my favorite pastimes is cooking. this recipe is a classic that i've |
| been making for years. |
| -- carolyn mcmasters, jacksonville, florida |
| |
| | you will need |
| 4 | bacon strips |
| 2 cup | frozen shredded hash-brown potatoes |
| 1/4 cup | chopped onion |
| 1/4 cup | chopped green pepper |
| 4 | eggs, lightly beaten |
| 1/4 cup | milk |
| 1/2 tsp | salt |
| dash | pepper |
| 1 cup | (4 ounces) shredded sharp cheddar cheese |
| |
| in a medium nonstick skillet, cook bacon until crisp. remove bacon, |
| crumble and set aside. add potatoes, onion and green pepper to drippings. |
| cook and stir over medium heat for 7-10 minutes or until potatoes are |
| browned and vegetables are tender. in a bowl, beat eggs, milk, salt, |
| pepper; pour over potatoes. sprinkle with cheese and bacon. cover and cook |
| over medium-low heat for 10-15 minutes or until eggs are set. do not stir. |
| fold in half. |
| |
| serves 2 |
| |
| from ann in fla |
| |
| |
| |
| -- |
| |
| (ID: 73926) Mirror: rec.food.recipes: Sat, Jun 25, 2005 |