Best 5 Hash Brown Omelet Recipes

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Hash brown omelets are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are made with potatoes, eggs, and cheese, and can be customized with a variety of other ingredients, such as vegetables, meat, and herbs. Hash brown omelets are a great way to start the day, and they can also be packed for lunch or dinner. They are also a good source of protein and other nutrients, making them a healthy and satisfying meal. In this article, we will provide you with a step-by-step guide on how to make the perfect hash brown omelet, along with some tips and tricks to ensure that your omelet turns out fluffy and delicious every time.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

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.

HAM AND CHEESE HASH BROWN OMELET



Ham and Cheese Hash Brown Omelet image

Number Of Ingredients 7

2 1/2 cups frozen shredded hash brown potatoes
1/2 cup chopped onion
salt and pepper to taste
4 eggs, beaten
1 cup cubed cooked* ham
4 slices Velveeta or Cheddar cheese
1 (4-ounce) can mushrooms pieces, drained

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • To achieve perfectly crispy hash browns, use a combination of shredded and diced potatoes, as this creates a mix of textures.
  • If you desire extra crispy hash browns, cook them in a cast-iron skillet over medium-high heat.
  • Use a large enough skillet so that the hash browns can spread out in a single layer. Otherwise, they will steam instead of frying.
  • Do not overcrowd the skillet with hash browns, as this will prevent them from cooking evenly.
  • Press the hash browns down gently with a spatula during cooking to promote even browning.
  • For a fluffy omelet, separate the eggs and beat the whites until stiff peaks form before folding them into the yolks.
  • Use a non-stick skillet when cooking the omelet to prevent sticking.
  • Cook the omelet over medium heat, as high heat can cause the eggs to overcook and become tough.
  • Fold the omelet in half or quarters, depending on your preference, before serving.
  • Garnish the omelet with your favorite toppings, such as cheese, salsa, avocado, or bacon.

Conclusion:

Combining crispy hash browns with a fluffy omelet creates a hearty and satisfying breakfast or brunch dish. With its combination of textures and flavors, this recipe is sure to please everyone at the table. By following the tips provided, you can elevate your hash brown omelet to the next level, ensuring a perfectly cooked dish that is both delicious and visually appealing. Experiment with different cheeses, fillings, and toppings to create a personalized omelet that suits your taste preferences.

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