Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Medium potatoes*
4 Slices bacon
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 ts Salt
4 Eggs, beaten
1/4 c Milk
1/4 ts Dried thyme, crushed
1 c Shredded 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 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.
Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown
potatoes. Source: Better Homes Gardens ch

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