Sounds terrible, right? WRONG! It was delicious, so I am sharing with you…
It was looking like another Tomato soup out of a can night, since I could only find some leftover mashed potatoes and our batch of green chile in the fridge. Afterall, whaddya do with those two things? Add some bacon, and make an omelette!
Here’s what you need:
3 pieces thick cut bacon
About 1 cup of mashed potatoes (I used leftovers)
4 eggs
Splash of milk
Your favorite seasonings (I used salt, pepper, garlic powder & cayenne powder)
Shredded Parmesan cheese
Dried cut chives
Shredded Pepper Jack Cheese
About 1 cup of your favorite Green Chile, heated (I used leftovers from a homemade batch)
Cook the bacon over medium heat in an omelette pan until crisp. While the bacon is cooking, beat eggs, milk, and seasonings in a small bowl. Fold in the shredded Parmesan, and set aside.
When bacon is cooked, transfer to plate, and keep warm. Pour off most of the bacon grease into a small bowl, leaving a good coating in the pan.
Spoon the mashed potatoes into the hot bacon grease in pan, and carefully form into two small “pancakes” (about palm size) with a spatula. Cook for about 3-5 minutes over low-medium heat, until the underside starts to turn brown. Flip over, and brown the other side. Transfer potato cakes to plate with bacon, and keep warm.
Turn heat to low, pour in the egg mixture, and cover with lid. Cook for a few minutes, “swirling” the egg mixture up the sides of the pan often. As soon as the egg mixture is firm, loosen the edges, and flip with a spatula. Or go ahead and flip it like a superstar chef, using the pan, if you think you know how!
Place the bacon strips on one half of the omelette. Then add the potato cakes, side by side, on top of the bacon. Top with chives. Cover with lid, and cook a couple more minutes, until the underside of the omelette is nice and brown. Finish it off by folding the omelette in half, over top of the potatoes.
Sprinkle with shredded Pepper Jack, top with Green Chile, and ENJOY!
Serves two.
