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Western Hash Brown Omelet

Western Hash Brown Omelet
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This Western Hash Brown Omelet layers crispy golden potatoes with a savory mix of eggs, bell peppers, onions, and melted cheese. A sliceable, satisfying breakfast that’s packed with flavor and great for sharing.

Ingredients

Scale
  • 3 medium Russet potatoes, peeled and grated
  • 5 large eggs
  • 1 medium bell pepper, diced
  • 1 small red onion, chopped
  • 1 cup shredded Cheddar cheese
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil or butter
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat with a drizzle of oil.
  2. Mix shredded potatoes with half the olive oil, garlic powder, salt, and pepper. Press half into the skillet and cook 5–7 minutes until golden.
  3. Whisk eggs with milk, cheese, bell pepper, and onion in a bowl.
  4. Pour egg mixture over the cooked potato crust. Top with remaining shredded potatoes and press gently.
  5. Transfer skillet to oven. Bake for 20–25 minutes until eggs are set. Broil 2 minutes to crisp the top if desired.
  6. Let rest for a few minutes. Slice into wedges and garnish with chopped green onions.

Notes

  • Use frozen hash browns if you’re short on time—just thaw and squeeze dry.
  • Customize with other vegetables or spices to suit your taste.
  • Let it rest before slicing to help it hold shape better.

Find it online: https://dishmio.com/western-hash-brown-omelet/