A delightful twist on the classic hash brown omelet, featuring crispy bacon, golden potatoes, and melted cheese.
Cook the bacon in a large skillet over medium heat until crispy.
Use a paper towel to blot excess grease from the bacon after cooking.
Remove the bacon and set aside. Drain excess grease, leaving about 2 tablespoons in the skillet.
Save the bacon grease for added flavor in the next steps.
Add the shredded potatoes, chopped onion, and bell pepper to the skillet. Press into an even layer.
Ensure the vegetables are evenly distributed for uniform cooking.
Cook over medium heat until the bottom is golden brown, about 7 minutes.
Check the edges to ensure they don't burn.
Flip the vegetable mixture carefully using a spatula or by sliding it onto a plate and flipping it back into the skillet.
Use a second skillet if flipping directly is challenging.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Whisk until the mixture is fully combined and slightly frothy.
Pour the egg mixture over the vegetables in the skillet.
Tilt the skillet to ensure even coverage of the egg mixture.
Sprinkle the shredded cheese and crumbled bacon over the top.
Distribute the toppings evenly for consistent flavor.
Cover the skillet and cook over low heat until the eggs are set, about 5 minutes.
Avoid lifting the lid too often to maintain heat.
Fold the omelet in half and slide it onto a serving plate.
Use a spatula to gently fold the omelet without breaking it.
Garnish with sliced green onions and serve warm.
Serve immediately for the best taste and texture.
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