In a large non stick skillet, use 1/4 cup of the bacon drippings to brown hash browns

In a medium bowl, beat the eggs, milk and salt

In another non stick skillet, on low heat, heat remaining bacon grease

Add the egg mixture and let it thicken

When the outer edge is thick, tilt the pan and lift the cooked portion of the eggs up so the uncooked can run underneath

When the bottom of the omelet is browned, add the hashbrowns and spread

Sprinkle the cheese over the top

Fold the omelet over and move to a large plate

Slice into 4 servings

Serve with cooked bacon