Breakfast Potatoes - cooking recipe

Ingredients

6 slices bacon (cooked)
1 (12 oz.) pkg. frozen hash brown potatoes
1/4 c. chopped green onions
6 eggs
1/4 c. milk
3/4 tsp. salt
1/4 tsp. pepper
6 thin slices tomato
1 c. (4 oz.) Cheddar cheese, grated

Preparation

Cook bacon over medium heat until crisp in 10-inch omelet pan. Remove bacon; drain and set aside.
Pour off all but 1 tablespoon bacon fat.
Add potatoes to pan.
Cover; cook over medium heat 5 minutes.
Sprinkle with onions.
Beat eggs, milk and seasonings together.
Pour over potato mixture.
Cook, covered, until eggs are nearly set.
Arrange tomato slices on top; sprinkle with cheese and reserved bacon (crumbled).
Cover pan; remove from heat.
Let stand 5 minutes.
Cut into wedges and serve.