Hash Brown Omelette

I have had to take drastic measures over here.  My family is currently on restriction and no bacon is allowed.  None.  This is not, as you may be thinking, due to health concerns. It is because my family has no self-control when it comes to bacon.  My husband's solution is to cook more bacon, preferably before the little bells get out of bed.  If they could just be civilized in the presence of bacon, I would not have to resort to such things.  But they just can't.  They fight over it.  They hoard it.  They inhale it so they can get to the remaining bacon before anyone else.  It is truly a sight to see and not in a good way.

Hash Brown Omelette
Recipe by Michelle's Dinner Bell
3-4 small red potatoes, scrubbed and grated and patted dry
1 tbs canola oil
1/2 pound honey ham
4 eggs
1/2 cup shredded cheese (I use reduced fat sharp cheddar which I have removed from the reduced fat package and buried said package in the garbage so no know will ever know)
sliced green onions for garnish if desired

In a large nonstick skillet, heat canola oil over medium heat.  When oil is hot, spread potatoes into skillet and season as desired.  A little Kosher salt and fresh ground pepper is what I use if you're interested.  Now this is important.  Leave the potatoes alone.  After about 5 minutes, they should be good and crisp on the bottom side.  While you are leaving your potatoes alone, you need something else to do so you don't mess with them.

In a small nonstick skillet, scramble your eggs to a soft scramble - so they are still glossy.

Flip your potatoes over with a large spatula and top with the ham.  Put eggs over the ham and top with cheese.  Let cook until bottom side is crispy golden brown and then slide out of the skillet and onto your plate.

This is a super versatile dish - if you like it in an omelette, you'll like it in this!  Even bacon.

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