Omelet and Hashbrown Menu -Recipe

I know you are probably all thinking it's really easy to make this menu......

But is it? When you are doing things from "scratch" as much as possible.

Did you think you would have to do all of this:

HASHBROWNS

1 Medium potato per person
Peel the potato
Grate the potato
Take the grated potatoes and put them in a bowl of cool water
Swirl the potato shreds around to remove access starch.
Drain potato shreds in a collendar and allow to dry
Using Gee or Clarified butter cook the potatoes over medium heat until golden brown
Flip and season with a little season salt
Cook until golden brown.

OMELETS

Cook 1 slice of bacon per person until semi crispy -RESERVE THE FAT
Dice up 2oz of ham per person
Slice 3 oz of Mushrooms per person
Add mushrooms and ham to bacon grease
Dice up Bacon while the mushrooms cook
Add bacon to mushroom mixture and cook over low heat

Meanwhile in a blender

Add 2 eggs per person
1/8 Cup Whole Milk
Seasoned Salt to taste
Blend of 30 seconds on high (the more air the fluffier the eggs)

In an omelet pan use a little Gee or Clarified Butter.

Add in egg mixture pushing egg mixture from the edge to the center then swirling pan to get liquid egg to the pan. Once all the liquid is all absorbed add 1 slice of real cheese of your choice. Top Cheese with meat mushroom mix. Fold 1/4 of the cooked egg over onto the filling.

Take the plate you are going to serve on, place it over the omelet pan. While firmly pressing the plate to the pan, remove the pan from the stove and invert it. When you remove the pan you will have a perfectly presented omelet.

ENJOY!!!!!!