3 Medium potatoes*
4 Slices bacon
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 ts Salt
4 Eggs, beaten
1/4 c Milk
1/4 ts Dried thyme, crushed
1 c Shredded Swiss cheese
In a covered saucepan cook whole potatoes in enough
boiling salted water to cover for 20 to 25 minutes or
until almost tender. Drain and chill till cool enough
to handle. Peel potatoes; shred to make 3 cups. In a
10 inch skillet cook bacon till crisp; drain,
reserving 2 tbsp. drippings in skillet. Crumble
bacon; set aside. Combine potatoes, onion, green
pepper, and 1/2 tsp. of the salt, put into skillet.
Cook over low heat about 20 minutes or till underside
is crisp and brown. Combine eggs, milk, thyme, the
remaining 1/4 tsp. salt, and dash of pepper. Stir in
bacon and cheese; pour over potatoes. Cover; cook
over low heat 8 to 10 minutes or till surface is set
but still shiny. Loosen edges of omelet; cut into
wedges. Serves 4 Note: * Substitute 3 cups cooked
packaged hashed brown potatoes
