6 slices bacon
2 c. shredded potatoes
4 eggs
1/4 c. milk
1 c. cheese (your favorite kind)

In a 10-12 inch skillet, cook bacon until crisp. Leave drippings in pan. Remove bacon and crumble. Pat potatoes into skillet. Cook over low heat until underside is crisp and brown. Blend eggs, milk, and a pinch of salt. Pour over potatoes. Top with cheese and bacon. Cover. Cook over low heat. When eggs are done, loosen omelet and fold in half. Serve.