6 slices bacon, cooked
1 (12 oz.) pkg. frozen hash browns or 3 c. shredded, peeled cooled 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

Cook bacon over medium heat until crisp in 10-inch omelet pan or skillet. 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 onion. Beat eggs, milk and seasonings together. Pour over potato mixture. Cook, covered, until eggs are nearly set, 15-20 minutes.

Arrange tomato slices on top; sprinkle with cheese and reserved bacon, crumbled. Cover pan; remove from heat. Let stand 5 minutes; cut into wedges.