Hash Browns Omelet
Elevate your breakfast game with this hearty and satisfying Hash Browns Omelet, a perfect blend of crispy potatoes, fluffy eggs, and melty cheddar cheese. This recipe combines the golden crunch of homemade hash browns with the creamy richness of a classic omelet, all enhanced by sautéed onions, bell peppers, and a touch of buttery goodness. Ready in just 40 minutes and loaded with flavor, this two-serving dish is ideal for a cozy brunch or a comforting start to your day. Whether garnished with fresh chives for an extra pop of color or served as-is, this Hash Browns Omelet is a versatile, crowd-pleasing breakfast packed with texture and nutrition. Perfect for “breakfast lover” and “easy brunch recipes” searches, this dish will quickly become a staple in your morning routine.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 4 Eggs
- 2 tablespoons Milk
- 1 cup Cheddar cheese
- 0.5 medium Onion
- 0.5 medium Bell pepper (any color)
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chives (optional)
Instructions
Peel the russet potatoes and grate them using a box grater. Rinse the grated potatoes in cold water to remove excess starch, then pat them dry thoroughly using a clean kitchen towel.
Finely chop the onion and bell pepper.
In a non-stick skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the grated potatoes in an even layer. Cook for about 3–4 minutes on one side until golden brown, then flip and cook the other side for another 3–4 minutes. Season with 0.5 teaspoons of salt and a pinch of pepper. Remove and set the hash browns aside.
In a mixing bowl, whisk together the eggs, milk, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper until well combined.
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion and bell pepper until softened, about 3–4 minutes.
Pour the egg mixture into the skillet over the vegetables. Let it cook undisturbed for 2–3 minutes, or until the bottom begins to set.
Sprinkle the cheddar cheese evenly over the eggs, followed by the cooked hash browns. Fold the omelet in half using a spatula.
Reduce the heat to low and cook for another 2 minutes to melt the cheese and warm the hash browns.
Remove the omelet from the skillet and place it on a plate. Garnish with chopped chives if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 709 mg | 55% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
