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Hash Brown Omelet Recipe

This Hash Brown Omelet Recipe combines crispy golden hash browns with fluffy eggs, melty cheese, and savory fillings in one hearty, delicious breakfast dish. It’s quick, customizable, and perfect for both busy mornings and indulgent weekend brunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 420 kcal

Ingredients
  

For the Hash Brown Base:

  • 2 cups shredded hash browns fresh or thawed frozen
  • 2 tablespoons butter or neutral oil
  • ½ teaspoon garlic powder optional
  • ½ teaspoon smoked paprika optional
  • Salt and black pepper to taste

For the Omelet Filling:

  • 3 large eggs
  • 2 tablespoons milk or cream
  • ½ cup shredded cheddar cheese
  • ¼ cup diced onions
  • ¼ cup diced bell peppers
  • ¼ cup cooked chopped bacon or sausage optional
  • Salt and pepper to taste

Instructions
 

Prep the Hash Browns:

  • If using frozen hash browns, ensure they’re fully thawed. Squeeze out excess moisture using a clean towel or paper towels.

Cook the Hash Brown Layer:

  • Heat 1 tablespoon of butter or oil in a non-stick skillet over medium-high heat.
  • Spread the hash browns evenly in the pan and press down firmly to form a compact layer.
  • Season with garlic powder, paprika, salt, and pepper.
  • Cook for 5–7 minutes until the underside is golden and crispy.
  • Flip carefully and cook the other side for 4–5 minutes until equally crisp.

Make the Egg Mixture:

  • In a bowl, whisk the eggs, milk, salt, and pepper. Stir in cheese, onions, bell peppers, and optional meat.

Add the Filling:

  • Reduce heat to medium-low. Pour the egg mixture over the hash brown crust.
  • Cover the skillet with a lid and cook for 4–6 minutes, or until the eggs are set.

Fold and Serve:

  • Use a wide spatula to gently fold the omelet in half. Slide onto a plate and serve hot.

Notes

  • Make Ahead Tip: You can prep the hash browns and egg mixture the night before for quicker mornings.
  • Storage: Store leftover omelet in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
  • Variations: Try adding mushrooms, spinach, jalapeños, or feta cheese for unique flavor combos.
  • Cheese Tip: For the best melt, shred cheese fresh from the block.
  • Gluten-Free Friendly: Just ensure your hash browns and fillings are gluten-free.