Open-Faced Bacon-And-Potato Omelet

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Southern Living


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4 bacon slices, chopped

2 cups frozen Southern-style cubed hash browns, thawed

4 green onions, thinly sliced

2 teaspoons butter or margarine

1 large tomato, seeded and chopped

2 tablespoons chopped fresh Italian parsley

6 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

4 drops hot sauce (optional)

1 cup shredded sharp Cheddar cheese

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