Hashed Brown Omelet

Hashed Brown Omelet Recipe

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Jo Voorhies



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medium potatoes
4 slice
1/4 c
chopped onion
1/4 c
chopped green bell pepper
3/4 tsp
eggs, beaten
1/4 c
1/4 tsp
dried thyme, crushed
1 c
swiss cheese, shredded

How to Make Hashed Brown Omelet


  • 1In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender.
  • 2Drain and chill until cool enough to handle.
  • 3Peel potatoes; shred to make 3 cups.
  • 4In a 10 inch skillet cook bacon until crisp; drain, reserving 2 tablespoons drippings in skillet.
  • 5Crumble bacon; set aside.
  • 6Combine potatoes, onion, green pepper, and 1/2 teaspoon of the salt, put into skillet.
  • 7Cook over low heat about 20 minutes or until underside is crisp and brown.
  • 8Combine eggs, milk, thyme, the remaining 1/4 teaspoon salt and dash of pepper.
  • 9Stir in bacon and cheese; pour over potatoes.
  • 10Cover; cook over low heat 8 to 10 minutes or until surface is set but still shiny.
  • 11Loosen edges of omelet; cut into wedges.
  • 12May substitute 3 cups cooked packaged hashed brown potatoes.

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About Hashed Brown Omelet

Course/Dish: Eggs
Other Tag: Quick & Easy

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