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Cheddar Hash Brown Omelet

 Cheddar Hash Brown Omelet
From Florissant, Missouri, Betty Kleberger writes, "My husband loves it when I make crescent rolls to go with this easy family favorite."
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 321 calories, 21 g fat (10 g saturated fat), 370 mg cholesterol, 772 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

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Cheddar Hash Brown Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.