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 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 cups frozen shredded hash brown potatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup shredded sharp cheddar cheese

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside.
Add the 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 large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve. 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.

  • 4 Jones Dairy Farm Dry-Aged Bacon strips
  • 2 cups frozen shredded hash brown potatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup shredded sharp cheddar cheese
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside.
  2. Add the 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.
  3. In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges).
  4. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve. 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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