HASH BROWN CHEESE OMELET
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 calories, Fat 7g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 457mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
COPYCAT HASH BROWN CASSEROLE
This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
HASH BROWN OMELET
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.
Provided by Taste of Home
Time 35m
Yield 2-3 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462 calories, Fat 35g fat (17g saturated fat), Cholesterol 346mg cholesterol, Sodium 942mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
HASHBROWN CASSEROLE
It is very easy to make, and everyone loves this casserole.
Provided by Louise
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
- Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 272 calories, Carbohydrate 24 g, Cholesterol 38 mg, Fat 22.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 11.1 g, Sodium 544 mg, Sugar 0.8 g
CHEESY HASH BROWNS CASSEROLE
This is a quick recipe that my son and husband both love. Super dish for cookouts and easy to carry or travel with. This is super with hamburgers and pork chops!
Provided by fayberrie
Categories Potato
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Spray a 9 x 13 dish with oil.
- Set aside 1 cup of shredded cheese.
- In a large bowl, mix all ingredients and put into baking dish.
- Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.
HASH BROWN OMELET
We took the classic diner breakfast of an omelet and hash browns and combined them into a no-fuss dish that's both hearty and satisfying. Frozen shredded hash browns are browned in a skillet until golden and crisp, then cooked directly with the eggs for crusty potatoes in every bite. We also loaded the inside of the omelet with sautéed bell peppers, Canadian bacon, tomatoes and melty cheese and topped the whole thing with avocado slices for the ultimate diner-style meal you can easily make at home.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
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.
HASH BROWNS OMELET
Breakfast.....Our favorite meal anytime. This is another one that makes a quick, tasty meal. I have even done it on the campfire while we are camping. The smell is mouthwatering!
Provided by LAURIE
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 462.8, Fat 31.7, SaturatedFat 13.2, Cholesterol 247.1, Sodium 566.9, Carbohydrate 28.4, Fiber 2.2, Sugar 2.9, Protein 17.8
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