Hashbrown Omelet

  • Cook Method:
  • Dish Type: Main
  • Temp: Low
  • Prep Time: 10 minute(s)
  • Cook Time: 15 minute(s)
  • Servings: 3
  • Tags: no tags


1 tbsp Olive oil
1/2 cup Bacon or Crumbles , Crumbled
2 cup Potatoes , shredded
1/4 cup Onion , chopped
1/4 cup Bell Pepper (Green) , chopped
4 large Egg
1/4 cup Milk
Black Pepper , to taste
1 cup Cheese (Sharp cheddar)
1/2 tsp Salt , or to taste
1/2 tsp Cayenne pepper , Optional


  1. In small skillet, cook crumbles until browned.

  2. Mix potatoes, olive oil, onion, green pepper, and black pepper; put into a large skillet. Cover over low heat until underside is crisp and brown. Olive oil may be omitted if using golden potatoes.

  3. Flip the potato mix to brown the other side.

  4. Blend eggs, milk, salt and pepper; pour over potatoes.

  5. When egg has set, flip the whole omelette, cook for 1-2 minutes, then flip again.

  6. Top with crumbles, then cheese.

  7. Cover; cook over low heat until cheese has melted.

  8. Loosen omelet.

  9. Serve in wedges.


Sept. 7, 2016, 6:05 p.m.
Use the Teflon pan. The hash browns don't brown correctly in the ceramic.

Aug. 26, 2015, 6:33 p.m.
Didn't peel potatoes, added sautéed mushrooms. Tasty.

Aug. 7, 2015, 6:24 p.m.
Don't soak the potatoes after grating, they take longer to brown in the pan