Ingredients
- 6 ounces sliced bacon (diced, 6 slices)
- 1 1/4 cups hash brown potatoes (frozen, or diced cooked potatoes which is what I used)
- 1 can (4 1/2 ounce) green chiles
- 4 large eggs
- 1 teaspoon hot sauce (such as Tabasco)
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 3/4 cup grated cheddar cheese (or Pepper Jack)
- 1/4 cup chopped green onion
- 1/4 cup coarsely chopped fresh cilantro (or parsley)
How to Make
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Step 1: In a 10-inch skillet over medium-high heat. Add bacon pieces; cook until just crisp. Remove to a bowl.
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Step 2: To the same skillet, add potatoes (into the bacon fat) and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 6-8 minutes. Mix in chiles, and the cooked bacon (leave mixture in the skillet).
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Step 3: In a large bowl, whisk eggs with hot sauce, salt and pepper. Stir in cheese, scallions, cilantro (or parsley). Leave the heat on to medium-low.
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Step 4: Set a rack about 4 inches from the heat source; preheat the broiler.
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Step 5: Pour in the egg mixture to the potato mixture and tilt to distribute evenly. cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
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Step 6: Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
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Step 7: Slide the omelet onto a platter and cut into wedges.
Tips & Variations
- 10-inch skillet
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