Ham And Cheese Hash Brown Omelet Recipes

HASH BROWN CHEESE OMELET

Steps:

• In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.

HASH BROWN OMELET

Steps:

• 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.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

HASH BROWN OMELET

Steps:

• Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.
• Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
• Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
• Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.

WESTERN HASH BROWN OMELET

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

HAM AND CHEESE OMELET

Steps:

• Whisk eggs with milk and salt and pepper. Set aside.
• Heat large nonstick frying pan with nonstick cooking spray over medium high heat.
• Add egg mixture and cook without stirring until only a tiny bit of egg is still wet. Place 2 cheese slices on half of the omelet. Sprinkle ham over the cheese and top with other 2 slices cheese.
• Carefully fold over one side of omelet on top of other. Slide out of pan onto plate.

CHEESY HAM AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

BACON, HAM AND CHEDDAR OMELET BAKE

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
• Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.

HAM AND CHEESE OMELET WITH HASHBROWNS

Steps:

• Preparation1. Wash hands. Turn on sandwich maker, and spray with cooking spray.2. Place hash browns into sandwich maker and close, let cook for 5-7 minutes, or until golden brown. Remove and place into microwave to keep warm.3. Crack eggs into bowl add cheese, ham and milk. Stir with fork.4. Spray sandwich maker with cooking spray.5. Pour egg mixture into sandwich maker and close.6. Cook about 5 minutes or until eggs are fluffy.7. Serve with hashbrowns.

HASH BROWNS OMELET

Steps:

• In large frying pan, cook bacon until crips.
• Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
• Combine potatoes, chopped onions, and bell pepper.
• Press down in even layer in pan.
• Cook, uncovered over low heat until crisp and brown on bottom.
• (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
• Carefully turn over.
• (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
• Pour this mixture over potato mixture.
• Top with cheese and bacon.
• Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
• Loosen omelet; fold in half.
• Turn out of skillet onto plate.
• Cut into 4 wedges to serve.
• If desired, garnish with green onion slices.

HAM AND CHEESE HASH BROWN OMELET

Steps:

• Place potatoes in a microwave-safe bowl. Microwave on high heat 4-6 minutes, or until potatoes are tender. (Potatoes will condense to approximately 2 cups upon being heated.) Add onion to hash browns, then spread mixture evenly over the bottom of a 10-inch nonstick frying pan. In a separate bowl, add salt and pepper to eggs, then pour over potatoes, covering completely. Lay ham, cheese, and mushrooms over half the mixture. Cover and cook over medium-low heat 7-8 minutes, or until eggs are done and cheese is melted.With a spatula, fold omelet in half. Cut into wedges for individual servings. Makes 2-3 servings. * Slices of ham lunch meat may be substituted.

HAM AND CHEESE HASH BROWN CUBES RECIPE BY TASTY

Steps:

• On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
• Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
• On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
• Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
• Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
• Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
• On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
• Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
• Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
• Serve immediately.
• Enjoy!