Stuffed Hash Brown Omelette Recipes

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STUFFED HASH BROWN OMELETTE RECIPE BY TASTY

Here's what you need: butter, yellow onion, red pepper, spinach, frozen hash brown, shredded cheddar cheese, salt, pepper, chipotle sour cream, scallion

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 10



Stuffed Hash Brown Omelette Recipe by Tasty image

Steps:

  • Take your hash browns out of the freezer to allow them to begin to thaw.
  • In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
  • Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
  • Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
  • Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
  • Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
  • Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
  • For the chipotle sour cream:
  • Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
  • Enjoy!

Nutrition Facts : Calories 1037 calories, Carbohydrate 75 grams, Fat 75 grams, Fiber 8 grams, Protein 21 grams, Sugar 10 grams

2 tablespoons butter
½ yellow onion, thinly sliced
½ red pepper, sliced into strips
2 cups spinach
1 ½ cups frozen hash brown
½ cup shredded cheddar cheese
salt, to taste
pepper, to taste
chipotle sour cream, optional for garnish
scallion, chopped, optional for garnish

STUFFED HASH BROWNS

Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 4 servings

Number Of Ingredients 9



Stuffed Hash Browns image

Steps:

  • In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

1 package (20 ounces) refrigerated shredded hash brown potatoes
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
1/2 cup pepper jack cheese
1/2 cup crumbled cooked bacon
1/2 cup sour cream
2 green onions, thinly sliced

STUFFED HASHED BROWN OMELETTE RECIPE - (4/5)

Provided by mtchpr

Number Of Ingredients 9



Stuffed Hashed Brown Omelette Recipe - (4/5) image

Steps:

  • Take your hash browns out of the freezer to allow them to begin to thaw. In an eight inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften. Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl. Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed. Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready. Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half. Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.) For the chipotle sour cream: Combine 1/2 cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.

2 Tbsp. butter
1/2 yellow onion, thinly sliced
1/2 red pepper, sliced into strips
2 cups spinach
1 1/2 cups frozen hash browns
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Chipotle sour cream (optional for garnish)
Chopped scallions (optional for garnish)

STUFFED HASH BROWN

Ready, Set, Cook! Special Edition Contest Entry: This delicious recipe came to me one morning when I was make breakfast for my wife and children. It's all my favorite ingredients folded in a crispy hash brown, kind of like an omelet.

Provided by doconfood

Categories     Breakfast

Time 40m

Yield 4 Slices, 4 serving(s)

Number Of Ingredients 12



Stuffed Hash Brown image

Steps:

  • Pre-heat oven to 350.
  • Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
  • Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
  • In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
  • Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
  • In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
  • Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
  • Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .

3 cups Simply Potatoes® Shredded Hash Browns
6 slices bacon
1/3 cup onion (chopped)
1/3 cup red pepper (chopped)
1/3 cup fresh spinach (chopped)
1/3 cup cilantro (chopped)
4 eggs
black pepper (to taste)
salt (to taste)
1/3 cup olive oil
1/4 cup cheese (your favorite cheese)
1/2 avocado (sliced)

HASH BROWN OMELET

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



Hash Brown Omelet image

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.

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

STUFFED HASH BROWNS

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 8 servings

Number Of Ingredients 19



Stuffed Hash Browns image

Steps:

  • Preheat the oven to 225 degrees F.
  • Butcher pork into two equal portions.
  • Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
  • Cover in foil and roast 8 hours or up to overnight.
  • Use spatulas to pull pork and prepare for the grill.
  • Heat a cast-iron griddle to 400 to 450 degrees F.
  • Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
  • Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
  • Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
  • When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
  • Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.

8 pounds pork shoulder
2 tablespoons coarse salt
Black pepper/granulated garlic blend
2 tablespoons chipotle hot sauce, such as Tabasco Chipotle
1/4 cup liquid smoke
1/4 cup liquid aminos
Canola oil, for cooking
4 pounds raw shredded hash brown
Butter substitute, for drizzling
2 1/2 cups shredded Asiago cheese
16 slices Cheddar
8 eggs
Whole wheat sourdough toast, for serving
Diner Black Pepper Jalapeno Sauce, recipe follows
2 cups sour cream
1 cup diced pickled jalapenos
1 cup mayonnaise
1 1/2 tablespoons ground black pepper
1 tablespoon granulated garlic

CHEESE-STUFFED HASH BROWNS

What's better than hash browns? Hash browns stuffed with oozing melted Cheddar cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 6



Cheese-Stuffed Hash Browns image

Steps:

  • In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.
  • Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.

Nutrition Facts : Calories 310, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 1 g, TransFat 0 g

5 cups frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced (3 tablespoons)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
1 1/2 cups shredded Cheddar cheese (6 oz)

HASH BROWNS OMELET

Breakfast.....Our favorite meal anytime. This is another one that makes a quick, tasty meal. I have even done it on the campfire while we are camping. The smell is mouthwatering!

Provided by LAURIE

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Hash Browns Omelet image

Steps:

  • Cook bacon in heavy skillet until crisp.
  • Remove from pan and set aside, crumble when cool.
  • In bacon drippings in same skillet, mix potatoes, onion and green peppers.
  • Cook over low heat until underside is crisp and brown.
  • Blend eggs and milk and pour over potato mixture.
  • Top with cheese and bacon.
  • Cover.
  • Cook over low heat until egg is done, about 20 minutes.
  • Cut into wedges and season with salt and pepper.

Nutrition Facts : Calories 462.8, Fat 31.7, SaturatedFat 13.2, Cholesterol 247.1, Sodium 566.9, Carbohydrate 28.4, Fiber 2.2, Sugar 2.9, Protein 17.8

4 -6 slices bacon
2 cups frozen hash browns (or shredded or chopped potatoes this is totally up to you and is adaptable leftover baked potatoes w)
1/2 cup chopped onion
1/2 cup chopped green pepper
4 eggs
1/4 cup milk
1 cup grated cheese (again your choice but we like velveeta or cheddar)
salt and pepper

HASH BROWN OMELET

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



Hash Brown Omelet image

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.

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

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