Homemade Hash Browns Omelet
Elevate your breakfast game with this irresistible Homemade Hash Browns Omelet, a delicious fusion of crispy, golden hash browns and fluffy, cheese-loaded eggs. This hearty recipe brings together freshly grated russet potatoes, perfectly seasoned and fried to crunch perfection, and a rich omelet studded with melted cheddar cheese. With optional diced onions for a touch of sweetness and a sprinkle of fresh parsley for garnish, this omelet is as flavorful as it is satisfying. Easy to prepare in just 35 minutes, it’s ideal for a weekend brunch or a comforting meal any time of day. Serve it hot and watch it disappear! Perfect for potato lovers and omelet enthusiasts alike.
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Recipe Information
Ingredients
- 2 Russet potatoes (medium-sized, peeled)
- 3 Large eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Cooking oil
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Diced onion (optional)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Grate the peeled russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures crispy hash browns.
In a medium bowl, beat the eggs, milk, half of the salt, and half of the pepper until well combined. Set aside.
Heat 1 tablespoon of butter and 1 tablespoon of cooking oil in a large non-stick skillet over medium heat.
Spread the grated potatoes evenly into the skillet, pressing them down with a spatula. Sprinkle the remaining salt and pepper over the top. If using diced onion, scatter it over the potatoes.
Cook the hash browns for 5-7 minutes on one side until golden brown and crispy. Flip carefully and cook for another 5-7 minutes. Once fully cooked, transfer the hash browns to a plate and keep warm.
Add the remaining 1 tablespoon of butter to the skillet. Pour the egg mixture into the skillet, swirling to coat the bottom evenly. Cook on medium-low heat for about 2-3 minutes until the edges are set.
Sprinkle the shredded cheddar cheese evenly over one half of the omelet. Place the cooked hash browns on top of the cheese on the same side.
Using a spatula, gently fold the omelet in half, covering the hash browns and cheese. Cook for another 1-2 minutes to allow the cheese to melt.
Slide the omelet onto a plate, garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 588 mg | 45% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2254 mg | 48% | |
*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.
