Best 10 Cheddar Hash Brown Omelet Recipes

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Craving a delightful breakfast dish that combines the richness of cheddar cheese with the crispy texture of hash browns, all wrapped in a fluffy omelet? Look no further! Embark on a culinary journey to discover the secrets of a perfect cheddar hash brown omelet. With our carefully curated guide, you'll master the art of creating this mouthwatering dish that is sure to become a family favorite. From selecting the finest ingredients to perfecting the cooking technique, we've got you covered. Get ready to tantalize your taste buds and enjoy a breakfast experience like never before.

Here are our top 10 tried and tested recipes!

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.

HASH BROWN CHEESE OMELET



Hash Brown Cheese Omelet image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 medium onion, chopped
1/2 cup chopped green pepper
1-3/4 cups frozen cubed hash brown potatoes, thawed
2 cups egg substitute
1/4 cup water
1/8 teaspoon pepper
3 slices reduced-fat process American cheese product

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

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.

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS



Sheet-Pan Omelet with Sausage and Hash Browns image

A perfectly cooked oven omelet, crispy diner-style hash browns and sausage make for the ultimate one-sheet pan brunch with practically no clean up.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
Cooking spray
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 small scallions, thinly sliced
12 frozen fully cooked sausage patties
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs

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.

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

HASH BROWNS OMELET



Hash Browns Omelet image

Hash brown potatoes, bacon, cheese, eggs, all together in one pan. I love this served with salsa! I found this treasure in Better Homes & Gardens Treasured Recipes.

Provided by SharleneW

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon
2 cups refrigerated hash brown potatoes (about half of a frozen 20-oz. package, thawed)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
fresh ground black pepper, to taste
1 cup mild cheddar cheese, shredded (4 oz.)
sliced green onion (optional for garnish)

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.

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

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 Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 10

2 cups frozen shredded hash brown potatoes, thawed
½ cup chopped onion
½ cup chopped green pepper
2 tablespoons butter or stick margarine
1 cup diced fully cooked ham or Polish sausage
6 large eggs eggs
¼ cup milk
¼ teaspoon pepper
⅛ teaspoon salt
½ 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 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.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 18.1 g, Cholesterol 329.2 mg, Fat 29.3 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 13.3 g, Sodium 760.2 mg, Sugar 2.7 g

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 Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 10

2 cups frozen shredded hash brown potatoes, thawed
½ cup chopped onion
½ cup chopped green pepper
2 tablespoons butter or stick margarine
1 cup diced fully cooked ham or Polish sausage
6 large eggs eggs
¼ cup milk
¼ teaspoon pepper
⅛ teaspoon salt
½ 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 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.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 18.1 g, Cholesterol 329.2 mg, Fat 29.3 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 13.3 g, Sodium 760.2 mg, Sugar 2.7 g

###

Tips

- Use fresh ingredients for the best flavor. - Don't overcook the potatoes or they will become mushy. - Use a non-stick skillet to prevent the potatoes and omelet from sticking. - Use a spatula to gently fold the egg mixture into the potatoes. - Don't overcook the eggs or they will become tough. - Season the omelet with salt and pepper to taste. - Serve the omelet immediately with your favorite toppings. ###

Conclusion

This cheddar hash brown omelet is a delicious and easy breakfast that can be made in just 30 minutes. It's perfect for a quick and satisfying meal on a busy morning. With its crispy hash browns, fluffy eggs, and melted cheddar cheese, this omelet is sure to please everyone in the family. So next time you're looking for a hearty and delicious breakfast, give this cheddar hash brown omelet a try. You won't be disappointed!

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