Hashbrown Omelette

Hashbrown Omelette

Messin’ with Perfection Hashbrown Omelette

Wow, the holidays really kicked my butt!  Trying to work out of town and still accomplish all the extra things over the holidays…I’m almost glad they are over.  I love it though, when the look on someones face tells you that you found the perfect gift.  I could live with that feeling all year.

Due to all the running back and forth, I really didn’t do any baking or candy making this year.  Bummer.  The upside to that is I didn’t eat a bunch of that stuff.  We had some desserts at Thanksgiving and some pies at Christmas, but not a lot of the cookies and candy.

I still feel the need for a “real” breakfast though.  Eggs, peppers, baaaacoooooon….  I know the bacon in this photo looks dark but, trust me, it was perfect.  This came from a meat market in Saginaw, MI, where I sometimes get double smoked bacon.  This pork candy is thick sliced, and the juices carmelize in the pan, getting very sticky and dark.  So, while this looks a little dark, it is oh so chewy, smokey, salty, sweet…..Oh, *drool* now I’m hungry for some…

Anyway, I brown the potatoes in this before I add the other stuff.  You wouldn’t have to.  You could change this up with different peppers, sausage, etc.  This one is our favorite.  You can change up the vegetables and use any cheese you like.

This also makes a delicious brunch or weeknight dinner!

Hashbrown Omelette
Recipe type: Breakfast or Any time
Cuisine: American
A breakfast scramble
  • About 1 pound shredded hashbrown potatoes, fresh or frozen
  • about 4 Tablespoons combination butter and bacon fat or olive oil
  • About ⅓-1/2 cup large dice onions
  • about ⅓-1/2 cup large dice peppers, I used green and red
  • about ½ pound good sliced bacon, diced about ½ square
  • ¼-1/3 pound shredded cheese, I use a mix of cheddar and whatever i have, swiss, provolone....
  • 5-6 eggs, beaten with salt and pepper and about 2 -3 Tablespoons cream or milk
  1. I use a good non-stick skillet for this.
  2. Cook the bacon at medium heat, stirring frequently, until it reaches your desired degree of browning. Remove the bacon from the pan, leaving the fat behind (if using olive oil, drain bacon fat and replace with olive oil before adding butter).
  3. Add the butter and heat to almost smoking. Add potatoes, season with salt and pepper, and I used a teaspoon or so of Tony Cacheres cajun seasoning.
  4. Cook at medium high heat until dark golden brown, then flip. Continue browning until they are almost as brown as you like, then throw in the onions and peppers.
  5. Saute until peppers and onions are just starting to get tender but still crisp. Using your spatula or turner, even out the vegetables across the pan.
  6. Reduce heat to VERY low. Pour the eggs over all and cover with a good fitting lid.
  7. At this point, you can either put this in the oven for about 15-20 minutes or leave on the stove with the lid on. The oven will reduce the browning of the eggs on the bottom of the skillet. Bake or cook very low until eggs are just set. You can insert a clean knife to check for doneness of the eggs. Insert the knife near the center of the pan. If the knife comes out clean/without any raw egg, it is done.
  8. Sprinkle the top with shredded cheese(s) of choice, then sprinkle the cooked bacon over all. Cover and heat or return to oven until cheese melts. Cut into pie wedges and serve.