Light Hash Brown Omelette Recipes

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HASH BROWN OMELET



Hash Brown Omelet image

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

Categories     Breakfast     Brunch

Time 35m

Yield 2-3 servings.

Number Of Ingredients 9

4 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

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.

STUFFED HASH BROWN OMELETTE RECIPE BY TASTY



Stuffed Hash Brown Omelette Recipe by Tasty image

Here's what you need: butter, yellow onion, red pepper, spinach, frozen hash brown, shredded cheddar cheese, salt, pepper, chipotle sour cream, scallion

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 10

2 tablespoons butter
½ yellow onion, thinly sliced
½ red pepper, sliced into strips
2 cups spinach
1 ½ cups frozen hash brown
½ cup shredded cheddar cheese
salt, to taste
pepper, to taste
chipotle sour cream, optional for garnish
scallion, chopped, optional for garnish

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!

Nutrition Facts : Calories 1037 calories, Carbohydrate 75 grams, Fat 75 grams, Fiber 8 grams, Protein 21 grams, Sugar 10 grams

CHEDDAR HASH BROWN OMELET



Cheddar Hash Brown Omelet image

From Florissant, Missouri, Betty Kleberger writes, "My husband loves it when I make crescent rolls to go with this easy family favorite."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 cups frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
1 cup diced fully cooked ham or Polish sausage
6 large eggs
1/4 cup 2% milk
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded cheddar cheese

Steps:

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

Nutrition Facts : Calories 321 calories, Fat 21g fat (10g saturated fat), Cholesterol 370mg cholesterol, Sodium 772mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

HASH BROWN OMELET



Hash Brown Omelet image

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

3 tablespoons olive oil
1/4 cup finely diced green bell peppers
1/4 cup finely diced Canadian bacon
Kosher salt and freshly ground black pepper
2 cups frozen shredded hash browns (about 5 ounces; do not thaw)
2 large eggs
2 slices American cheese
1/4 cup finely diced tomatoes
1 tablespoon thinly sliced scallions
1/2 ripe avocado, thinly sliced

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.

HOMEMADE HASH BROWNS OMELET



Homemade Hash Browns Omelet image

Make and share this Homemade Hash Browns Omelet recipe from Food.com.

Provided by gwynn

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon
2 cups shredded cooked potatoes
1/4 cup onion, chopped
1/4 cup green pepper, chopped
4 eggs
1/4 cup milk
1/2 teaspoon salt
pepper, as desired
1 cup shredded sharp cheddar cheese

Steps:

  • In large skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble.
  • Mix next 3 ingredients; put into skillet. Cover over low heat until underside is crisp and brown.
  • Blend eggs, milk, salt and pepper; pour over potatoes.
  • Top with cheese and bacon.
  • Cover; cook over low heat 10 minutes.
  • Loosen omelet.
  • Serve in wedges.

Nutrition Facts : Calories 364.7, Fat 25.2, SaturatedFat 11.3, Cholesterol 258.7, Sodium 737.5, Carbohydrate 16.1, Fiber 1.9, Sugar 1.8, Protein 18.1

LIGHT HASH BROWN OMELETTE



Light Hash Brown Omelette image

I like a hearty breakfast but I need to keep the calorie count low. So I am always experimenting. This is one I really like and it is filling as well as being easy to make.

Provided by Chef Larz in Pennsb

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

6 ounces potatoes, cooked and shredded
1 tablespoon onion
1/2 cup egg substitute (I use egg beaters, southwestern style)
1 slice fat-free cheddar cheese (Borden's sandwich slices)
1/4 cup cubed ham

Steps:

  • Dice onions and add to shredded potatoes.
  • Place shredded potatoes and onion in medium size fry pan prepared with vegetable spray (if you don't have shredded potatoes on hand refer to note below). Keep potatoes separated as much as possible while browning, you do not want a patty.
  • When potatoes are well browned add ham cubes and mix well.
  • Lower heat to medium low. Pour egg substitute evenly over potato mixture and cook till almost set. Turn mixture over (it will not turn easily or neatly but after turning simply spread with spatula to an even round shape).
  • When eggs are set well tear cheese slice into strips and lay across one half of the omelet. Fold omelet in half over the cheese slice and serve.
  • NOTE: No cooked potatoes on hand? Microwave a potato for about 2-3 minutes. Slice in half lengthwise and place in cold water for about 2-3 minutes. Shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.

Nutrition Facts : Calories 271.7, Fat 4.5, SaturatedFat 1, Cholesterol 3.6, Sodium 553.5, Carbohydrate 34.4, Fiber 3.9, Sugar 4.7, Protein 23.3

SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.

Provided by lutzflcat

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
  • Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
  • Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g

WESTERN HASH BROWN OMELET



Western Hash Brown Omelet image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 large eggs
2 tablespoons extra-virgin olive oil
4 ounces thickly sliced deli ham, diced
2 bell peppers (1 red, 1 green), diced
1 onion, diced
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 cups frozen shredded hash browns (from a 1-pound bag; do not thaw)
4 ounces smoked gouda cheese, grated (about 1 1/2 cups)
1 bunch scallions, chopped

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.

Nutrition Facts : Calories 474 calorie, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 490 milligrams, Sodium 914 milligrams, Carbohydrate 26 grams, Fiber 7 grams, Protein 28 grams

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