How To make Hashed Brown Omelet
3 Medium potatoes*
4 Slices bacon
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 ts Salt
4 Eggs, beaten
1/4 c Milk
1/4 ts Dried thyme, crushed
1 c Shredded Swiss cheese
In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender. Drain and chill till cool enough to handle. Peel potatoes; shred to make 3 cups. In a 10 inch skillet cook bacon till crisp; drain,
reserving 2 tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper, and 1/2 tsp. of the salt, put into skillet. Cook over low heat about 20 minutes or till underside is crisp and brown. Combine eggs, milk, thyme, the remaining 1/4 tsp. salt, and dash of pepper. Stir in bacon and cheese; pour over potatoes. Cover; cook over low heat 8 to 10 minutes or till surface is set but still shiny. Loosen edges of omelet; cut into wedges. Serves 4 Note: * Substitute 3 cups cooked packaged hashed brown potatoes. Source: Better Homes & Gardens ch
How To make Hashed Brown Omelet's Videos
Hash brown omelette hack on the griddle!
Hash brown omelette hack on the Blackstone!
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IHOP Who ? Best Veg Omelette And Hash Brown Recipe - Just like how we get from Ihop -chili in a pod
Omelette - more than breakfast, its a comfort food. Egg being a versatile ingredient , it can transform a simple dish into a grand dish. But hands down Omelette is one of the most famous and widely made variety of the egg. We tried to create the vegetable omelette and hash brown version from Ihop restaurant. Try it out and leave your feed back in the comments section below. Ihop hash brows recipe , Ihop Omelette recipe
Note: Beat the eggs lite , fluffy eggs are hard to roll.
IHOP Who ? Best Veg Omelette And Hash Brown Recipe - Just like how we get from Ihop -chili in a pod
#omelette #ihop #hashbrown #vegOmelette #eggrecipe
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Cooking a hashbrown omelet on the Blackstone Griddle. AWESOME
We walk threw how to cook a hash brown omelet on the blackstone griddle. We also cook a few ham and cheese omelets. It all turned out bomb.com so come check it out.
Stuffed Hash Brown Omelette
Here is what you'll need!
Ingredients:
2 Tbsp. butter
1/2 yellow onion, thinly sliced
1/2 red pepper, sliced into strips
2 cups spinach
1 1/2 cups frozen hash browns
1/2 cup shredded cheddar cheese
salt and pepper to taste
chipotle sour cream (optional - for garnish)
chopped scallions (optional - for garnish)
Directions:
Take your hash browns out of the freezer to allow them to begin to thaw.
In an 8 inch nonstick pan, melt 1 Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften. Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
Put your pan back on the heat and add 1 Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed. Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready. Shake the pan to make sure it’s not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half. Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
For the chipotle sour cream:
Combine 1/2 cup sour cream or crema, 1 Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
Music provided by Warner Chappell Inc. Used with permission
Shredded Hash Brown Omelette Recipe
Shredded Hash Brown Omelette Recipe:
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Gourmet Campfire Breakfast- The Hash Brown Omelette!
You all know I love to cook on the campfire. Here's a recipe that will make you a hero at your next breakfast, plus- it's super easy.
In case you missed it, here's the recipe:
1 box (4.5 oz.) dehydrated hash browns
Baby spinach leaves- chopped or torn
Fresh tomatoes, or salsa
Feta cheese
Eggs
1/4 tsp. each of: garlic powder, onion powder, salt, pepper, & oregano
Olive oil
Hot water
Add spices to the hash browns in the carton. Add hot water to the fill line on hash brown carton. Let sit for 10 minutes. Beat 2 eggs in a bowl. Add 1/2 cup of the rehydrated hash browns. Mix well. Heat skillet over fire- add a splash of olive oil. Pour the egg/hashbrown mix into the hot skillet. Add chopped spinach, salsa, and feta to one side. Cook until brown on bottom. Flip over one side to form the omelette. Flip again if you need to cook it more. Slide it onto a plate and eat!