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4 slices bacon
2 c. hash brown potatoes
1/4 c. onion
1/4 c. green pepper
4 eggs
1/4 c. milk
1/2 tsp. salt
Dash of pepper
1 c. shredded sharp cheese

In 10 or 12 inch skillet, cook bacon until crisp. Leave drippings. Remove bacon and crumble. Mix potatoes, onion, and green pepper. Pat into skillet. Cook over low heat until the under side is crisp and brown.

Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon. Cover; cook over low heat. When eggs are done, loosen omelet, fold and serve. 4 servings.