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 till cool enough to handle. Peel potatoes; shred to make 3 cups.

In a 10 inch skillet cook bacon till crisp; drain, reserving 2 tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper, and 1/2 tsp. of the salt, put into skillet.

Cook over low heat about 20 minutes or till underside is crisp and brown. Combine eggs, milk, thyme, the remaining 1/4 tsp. salt, and dash of pepper.

Stir in bacon and cheese; pour over potatoes. Cover; cook over low heat 8 to 10 minutes or till surface is set but still shiny. Loosen edges of omelet; cut into wedges.


Have a great breakfast!!!

Mr Breakfast would like to thank baseball27 for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 2 votes.

From frustrated

Recipe Rating (out of 5):

This recipe did not work at all for me.

Comment submitted: 10/4/2011 (#12977)



From xmamabear27x2 (Team Breakfast Member)

Recipe Rating (out of 5):

Loved it... even the picky kids said it was a keeper.

Comment submitted: 5/20/2011 (#12706)



From lancer (Team Breakfast Member)

I've never had this type of omelette before, but I like Hash Browns. I assume, that this omelette must be good, since it has has browns in it.

Comment submitted: 1/31/2011 (#12034)



From Crazy Insane

I loved it!

Comment submitted: 1/13/2009 (#7356)

Enter Your Review or Comments Here:



Rate This Recipe:

Rotten

Pretty Bad

Okay

Very Good

Awesome

I Prefer Not To Rate This Recipe