Hash Brown Omelet Recipe

5 3 2
Hash Brown Omelet Recipe
Hash Brown Omelet Recipe photo by Taste of Home
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Hash Brown Omelet Recipe

Read Reviews
5 3 2
Publisher Photo
One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my "creations". This recipe is a classic that I've been making for years.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 4 bacon strips
  • 2 cups frozen shredded hash brown potatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Directions

In a medium nonstick skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Add potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender. In a bowl, beat eggs, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and bacon. Cover and cook over medium-low heat for 10-15 minutes or until eggs are set. Do not stir. Fold in half. Yield: 2-3 servings.
Originally published as Hash Brown Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p28

Nutritional Facts

1 cup: 462 calories, 35g fat (17g saturated fat), 346mg cholesterol, 942mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 21g protein.

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  • 4 bacon strips
  • 2 cups frozen shredded hash brown potatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  1. In a medium nonstick skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Add potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender. In a bowl, beat eggs, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and bacon. Cover and cook over medium-low heat for 10-15 minutes or until eggs are set. Do not stir. Fold in half. Yield: 2-3 servings.
Originally published as Hash Brown Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p28

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Reviews forHash Brown Omelet

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gunslinger User ID: 544392 254648
Reviewed Sep. 26, 2016

"Delicious hearty meal for breakfast or a breakfast for supper meal. You can easily shorten your prep time by precutting and cooking the bacon, and hashbrowns, onions and peppers the night before. Served mine with salsa."

MY REVIEW
Derrell User ID: 2982687 43677
Reviewed Mar. 7, 2013

"This is filling and very tastey ,I also added some cooked crumbled sausage for more meat . Family loved it ."

MY REVIEW
bkbob2 User ID: 2160953 202026
Reviewed Jun. 12, 2011

"Made this recipe several times. Very easy and great food. Mixed in some onions, green peppers and cheese"

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