Cheesy Omelet with Crispy Bacon-Potato Hash

1. Prepare and Microwave Potatoes

Peel and cut the large Yukon Gold potato into ½-inch pieces. Place these pieces in a large bowl and microwave them for 2 to 5 minutes, until they are just tender.

2. Cook Bacon

Chop the 4 slices of bacon into small pieces. Heat a 10-inch nonstick skillet over medium heat and cook the bacon for about 8 minutes, until it becomes crispy. Transfer the crispy bacon to a paper towel-lined plate to drain off any excess grease.

3. Cook Potatoes

Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the microwaved potatoes to the skillet and cook them for about 6 minutes, stirring occasionally, until the potatoes turn golden brown and crispy.

4. Combine Ingredients

Combine the cooked potatoes, crispy bacon, sliced scallions, and a pinch of salt and pepper in a bowl. This mix of crispy potatoes, savory bacon, and fresh scallions is now ready to be used in your fluffy diner-style cheese omelet.