About 1 pound shredded hashbrown potatoes, fresh or frozen
about 4 Tablespoons combination butter and bacon fat or olive oil
About ⅓-1/2 cup large dice onions
about ⅓-1/2 cup large dice peppers, I used green and red
about ½ pound good sliced bacon, diced about ½ square
¼-1/3 pound shredded cheese, I use a mix of cheddar and whatever i have, swiss, provolone....
5-6 eggs, beaten with salt and pepper and about 2 -3 Tablespoons cream or milk
Instructions
I use a good non-stick skillet for this.
Cook the bacon at medium heat, stirring frequently, until it reaches your desired degree of browning. Remove the bacon from the pan, leaving the fat behind (if using olive oil, drain bacon fat and replace with olive oil before adding butter).
Add the butter and heat to almost smoking. Add potatoes, season with salt and pepper, and I used a teaspoon or so of Tony Cacheres cajun seasoning.
Cook at medium high heat until dark golden brown, then flip. Continue browning until they are almost as brown as you like, then throw in the onions and peppers.
Saute until peppers and onions are just starting to get tender but still crisp. Using your spatula or turner, even out the vegetables across the pan.
Reduce heat to VERY low. Pour the eggs over all and cover with a good fitting lid.
At this point, you can either put this in the oven for about 15-20 minutes or leave on the stove with the lid on. The oven will reduce the browning of the eggs on the bottom of the skillet. Bake or cook very low until eggs are just set. You can insert a clean knife to check for doneness of the eggs. Insert the knife near the center of the pan. If the knife comes out clean/without any raw egg, it is done.
Sprinkle the top with shredded cheese(s) of choice, then sprinkle the cooked bacon over all. Cover and heat or return to oven until cheese melts. Cut into pie wedges and serve.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/hashbrown-omelette/