Hash Brown Omelet Casserole Recipes

STUFFED HASH BROWN OMELETTE RECIPE BY TASTY

Steps:

• Take your hash browns out of the freezer to allow them to begin to thaw.
• In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
• Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
• Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
• Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
• Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
• Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
• For the chipotle sour cream:
• Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
• Enjoy!

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.

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.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

WESTERN OMELET BREAKFAST CASSEROLE

Steps:

• Heat a skillet over medium heat. Spray with non-stick cooking spray.
• Add mushrooms, peppers and onions to the skillet. Stir and cook until tender, about 4-5 minutes. Set aside.
• Cover the bottom of an 8-inch square baking dish with hash browns.
• Top with vegetable mixture, ham and cheese.
• Whisk eggs, milk, salt and pepper. Pour over the top.
• Cover dish and refrigerate for several hours up to overnight.
• When ready to cook, remove from refrigerator. Preheat oven to 350 degrees F. Bake uncovered for 50-60 minutes.

SKINNY DENVER OMELETTE AND HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray. In a bowl, cook onions and red peppers in microwave for 3 minutes. Drain liquid. In a large bowl, add cooked onions and peppers, ham, yogurt, cottage cheese and milk. Mix well. Stir in eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of frozen potatoes. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt. Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. To crisp hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn. Remove from oven and let set for 10 minutes to set. Cut into 6 slices. This casserole can be reheated and it freezes great! It can be easily doubled and made in a 13 x 9 inch baking dish. Makes 6 serving (each serving, 1 slice)

WESTERN OMELET CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS

Steps:

• Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
• Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
• Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

HASH BROWNS OMELET

Steps:

• Cook bacon in heavy skillet until crisp.
• Remove from pan and set aside, crumble when cool.
• In bacon drippings in same skillet, mix potatoes, onion and green peppers.
• Cook over low heat until underside is crisp and brown.
• Blend eggs and milk and pour over potato mixture.
• Top with cheese and bacon.
• Cover.
• Cook over low heat until egg is done, about 20 minutes.
• Cut into wedges and season with salt and pepper.