Hash Browns Cheese Omelet Recipes

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.

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:

• 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.

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!

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.

CHEDDAR HASH BROWN OMELET

Steps:

• In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a bowl, beat 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.

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 CHEESE OMELET

Steps:

• In a large skillet coated with non-stick cooking spray, saute onions and green pepper.
• Add potatoes and cook over medium heat for 5 minutes.
• Beat thoroughly in a bowl the egg substitute, water and pepper.
• Pour over vegetables in skillet.
• As egg sets, lift edges, letting uncooked portion flow underneath.
• Just before eggs are completely set, place cheese slices over half of the omelet.
• Fold in half and transfer to a warm serving platter.

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.

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.