Description
The Western Hash Brown Omelet is a hearty and versatile dish that brings together crispy hash browns, savory deli ham, vibrant bell peppers, and smoky gouda cheese. It’s the perfect comfort food, suitable for brunch, lunch, or dinner, offering a symphony of textures and flavors.
Ingredients
Units
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- 8 large eggs
- 2 tablespoons extra-virgin olive oil
- 4 ounces thickly sliced deli ham, diced
- 2 bell peppers (1 red, 1 green), diced
- 1 onion, diced
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons unsalted butter
- 3 cups frozen shredded hash browns (from a 1-pound bag; do not thaw)
- 4 ounces smoked gouda cheese, grated (about 1 1/2 cups)
- 1 bunch scallions, chopped
Instructions
- Prepare the Egg Mixture: In a large bowl, beat the eggs until foamy.
- Cook the Filling:
- Heat olive oil in a large ovenproof nonstick skillet over medium-high heat.
- Add the diced ham, bell peppers, onion, ¼ teaspoon salt, and pepper to taste.
- Cook, stirring occasionally, until the vegetables are tender and slightly browned (about 6 minutes).
- Transfer the mixture to the bowl with the eggs.
- Preheat and Cook Hash Browns:
- Preheat the broiler.
- Wipe the skillet clean and return to medium-high heat. Melt the butter in the skillet.
- Add the frozen hash browns in an even layer, pressing them into the bottom and up the sides of the skillet. Cook until golden on the bottom (about 6 minutes).
- Assemble and Broil:
- Pour the egg mixture over the hash browns. Transfer the skillet to the broiler and cook until the eggs are partially set (3–5 minutes).
- Sprinkle the grated cheese and all but 2 tablespoons of scallions over the eggs. Broil again until the cheese melts and the eggs are set (2–3 minutes).
- Finish and Serve:
- Loosen the edge of the omelet with a spatula. Slide the omelet onto a platter and fold in half.
- Cut into wedges and top with the reserved scallions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes