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 and shred to make 3 cups.

In a 10 inch skillet, cook bacon till crisp; drain, reserving 2 Tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper, and 1/2 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 1/4 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.


An open-face omelet with crispy homemade hash browns, bacon, Swiss cheese and eggs.

Mr Breakfast would like to thank baseball27 for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 2 votes.

From frustrated

Rating (out of 5):

This recipe did not work at all for me.

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



From xmamabear27x2 (Team Breakfast Member)

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)

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