PUFFED HASH OMELET

1
Ellen Bales

By
@Starwriter

This recipe appeared on the label of a can of roast beef hash and provides an alternative way to serve the hash. This is good if you're in a hurry and don't have time to make hash from leftovers.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

6
eggs
2 Tbsp
water
1/4 tsp
salt
1/4 tsp
black pepper
1 Tbsp
butter
1 can(s)
(15 oz.) roast beef hash
1/3 c
chopped green bell pepper
1/2 tsp
chili powder
1/2 c
shredded monterey jack cheese

Step-By-Step

1In a bowl, beat together eggs, water, salt, and pepper. Melt butter in a large skillet or omelet pan; pour in egg mixture.
2Cook over low heat, pushing edges in toward center as mixture sets. Tilt and turn pan as necessary to allow uncooked portion to flow to the edge. When surface is set but still moist, slide omelet onto oven-proof plate or baking sheet.
3In a bowl, combine hash, bell pepper, and chili powder; spoon evenly over top of omelet.
4Bake in a preheated 400-degree oven for 10 minutes. Sprinkle with cheese. Bake 5 minutes longer. Fold omelet in half.

About PUFFED HASH OMELET

Course/Dish: Eggs, Beef, Meat Breakfast
Main Ingredient: Beef
Regional Style: American