Cheddar Hash Brown Omelet Recipe

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Cheddar Hash Brown Omelet Recipe

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From Florissant, Missouri, Betty Kleberger writes, "My husband loves it when I make crescent rolls to go with this easy family favorite."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 cup diced fully cooked ham or Polish sausage
  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup shredded cheddar cheese

Directions

In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet.
As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Cheddar Hash Brown Omelet in Quick Cooking January/February 2004, p59

Nutritional Facts

1 cup: 321 calories, 21g fat (10g saturated fat), 370mg cholesterol, 772mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 21g protein.

  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons butter
  • 1 cup diced fully cooked ham or Polish sausage
  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  1. In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet.
  2. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Cheddar Hash Brown Omelet in Quick Cooking January/February 2004, p59

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