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Hash Brown Crusted Omelet

Crispy shredded potatoes encase a classic western-style omelet loaded with diced ham, onions, bell peppers, and melted cheese.

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Cuisine: American
Prep Method: Pan Fried



Prep Time

15 Mins

Cook Time

10 Mins


Serves 4


Crispy shredded potatoes encase a classic western-style omelet loaded with diced ham, onions, bell peppers, and melted cheese.


  • 1 tablespoon (15g) Unsalted Butter
  • ¼ cup (40g) Yellow Onion, chopped
  • ¼ cup (40g) Green Bell Pepper, diced
  • ¼ cup (40g) Red Bell Pepper, diced
  • 2 tablespoons (30ml) Vegetable Oil
  • 2 cups (312g) Rehydrated Instant Hash Browns or Frozen Hash Brown, or refrigerated Hash Browns
  • ½ cup (80g) Ham, diced
  • 8 each Large Eggs, beaten
  • ¼ cup (60ml) Whole Milk
  • 1 cup (83g) Shredded Cheese (Colby Jack, Cheddar, Pepper Jack, etc.)


  1. In a medium skillet over medium-high heat, add the butter and begin cooking the onions and peppers for 3-4 minutes, stirring regularly until the vegetables are tender. Remove from the heat and set aside.
  2. In a nonstick skillet over medium heat, add the oil. Add ½ cup of the potatoes to the pan and, using a rubber spatula, gently shape and press the hash browns into the bottom of the pan. Allow the potatoes to cook for 8-10 minutes or until nicely golden. Once the potatoes are golden, pour ¼ of the beaten eggs over the potatoes; using the spatula gently spread the eggs over the entire circle of hash browns.
  3. Add ¼ of the diced ham over half of the eggs, and then add ¼ of the cooked onions and pepper mixture on top of the ham. Sprinkle ¼ of the cheese on the half of the circle that doesn’t have the ham/vegetables.
  4. Once the cheese is slightly melted, carefully use the spatula to fold the cheese half over the vegetable half. Once that is complete, simply move the omelet onto a plate and serve immediately. Repeat steps 2-4 until the other omelets are complete. Enjoy!


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Nutrition Facts Per Serving









Vitamin C












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