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Hashed Brown Omelet

Hashed Brown Omelet Hashed Brown Omelet Hashed Brown Omelet












Trans-fat Free, Good source of fiber


3 medium potatoes
4 slices bacon
¼ cup onions
¼ cup green bell peppers
¾ teaspoon salt
4 large eggs
¼ cup milk
¼ teaspoon thyme
1 cup swiss cheese


In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender.

Drain and chill until cool enough to handle.

Peel potatoes; shred to make 3 cups.

In a 10 inch skillet cook bacon until crisp; drain, reserving 2 tbsp. drippings in skillet.

Crumble bacon; set aside.

Combine potatoes, onion, green pepper, and ½ teaspoon of the salt, put into skillet.

Cook over low heat about 20 minutes or until underside is crisp and brown.

Combine eggs, milk, thyme, the remaining ¼ teaspoon salt, and dash of pepper.

Stir in bacon and cheese; pour over potatoes.

Cover; cook over low heat 8 to 10 minutes or until surface is set but still shiny.

Loosen edges of omelet; cut into wedges.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 33843% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 762mg 32%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 10%
Sugars g
Protein 39g
Vitamin A 11% Vitamin C 29%
Calcium 27% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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