4 slices bacon
2 c. shredded potatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
4 eggs
1/4 c. milk
1/2 tsp. salt
Dash pepper
1 c. shredded sharp process American cheese

In large skillet, cook bacon until crisp. Leave drippings in skillet, drain bacon and set aside.

Mix next 3 ingredients; pat into skillet. Cook over low heat until underside is crisp and brown. Blend eggs, milk, salt and pepper; pour over potatoes. Top with cheese and crumbled bacon. Cover and continue to cook over low heat about 10 minutes. Loosen omelet; serve in wedges. Serves 4.