Hash Brown Omelet Recipe
A crispy, golden hash brown omelet stuffed with fluffy eggs, melted cheese, and savory fillings—perfect for a hearty breakfast or brunch in under 30 minutes.
Ingredients
- 2 cups shredded russet potatoes about 2 medium
- 1 small yellow onion finely chopped
- 2 tbsp unsalted butter or oil
- Salt & pepper to taste
- ½ tsp garlic powder optional
- ½ tsp smoked paprika optional
- 3 large eggs
- 2 tbsp whole milk
- ¼ cup shredded cheddar cheese
- Filling options: diced bell pepper cooked bacon bits, baby spinach, chives
Instructions
- Prep the potatoes: Rinse shredded potatoes in cold water, then wrap in a kitchen towel and squeeze out excess moisture.
- Cook hash browns: In a 10" nonstick skillet over medium-high heat, melt 1 tbsp butter. Sauté onion 1–2 minutes, add potatoes in an even layer, season, and cook 4–5 minutes per side until crisp and golden. Transfer to a plate.
- Whisk eggs: In a bowl, beat together eggs, milk, salt, and pepper until frothy.
- Cook omelet base: Wipe skillet clean, reduce heat to medium-low, melt remaining butter, and pour in egg mixture. As edges set, gently pull toward center to let uncooked egg flow underneath.
- Add fillings: When eggs are mostly set, layer hash browns on one half, sprinkle cheese and any extra fillings.
- Fold & finish: Fold the empty half over, cook 30 seconds more for cheese to melt, then slide onto a plate.
Notes
- Tip: Ensure potatoes are very dry to achieve maximum crispiness.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet.
- Variation: Swap cheddar for feta and add sun-dried tomatoes and spinach for a Mediterranean twist.