Homemade Hash Browns Omelet

Elevate your breakfast game with this irresistible Homemade Hash Browns Omelet, a delicious fusion of crispy, golden hash browns and fluffy, cheese-loaded eggs. This hearty recipe brings together freshly grated russet potatoes, perfectly seasoned and fried to crunch perfection, and a rich omelet studded with melted cheddar cheese. With optional diced onions for a touch of sweetness and a sprinkle of fresh parsley for garnish, this omelet is as flavorful as it is satisfying. Easy to prepare in just 35 minutes, it’s ideal for a weekend brunch or a comforting meal any time of day. Serve it hot and watch it disappear! Perfect for potato lovers and omelet enthusiasts alike.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 Russet potatoes (medium-sized, peeled)
• 3 Large eggs
• 2 tablespoons Milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons Cooking oil
• 0.5 cup Shredded cheddar cheese
• 0.25 cup Diced onion (optional)
• 1 tablespoon Chopped parsley (optional, for garnish)

Directions

Step 1

Grate the peeled russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures crispy hash browns.

Step 2

In a medium bowl, beat the eggs, milk, half of the salt, and half of the pepper until well combined. Set aside.

Step 3

Heat 1 tablespoon of butter and 1 tablespoon of cooking oil in a large non-stick skillet over medium heat.

Step 4

Spread the grated potatoes evenly into the skillet, pressing them down with a spatula. Sprinkle the remaining salt and pepper over the top. If using diced onion, scatter it over the potatoes.

Step 5

Cook the hash browns for 5-7 minutes on one side until golden brown and crispy. Flip carefully and cook for another 5-7 minutes. Once fully cooked, transfer the hash browns to a plate and keep warm.

Step 6

Add the remaining 1 tablespoon of butter to the skillet. Pour the egg mixture into the skillet, swirling to coat the bottom evenly. Cook on medium-low heat for about 2-3 minutes until the edges are set.

Step 7

Sprinkle the shredded cheddar cheese evenly over one half of the omelet. Place the cooked hash browns on top of the cheese on the same side.

Step 8

Using a spatula, gently fold the omelet in half, covering the hash browns and cheese. Cook for another 1-2 minutes to allow the cheese to melt.

Step 9

Slide the omelet onto a plate, garnish with chopped parsley if desired, and serve immediately.

Nutrition Facts

Serving size	695.8 grams (695.8g)

Amount per serving	% Daily Value*
Calories	1258

Total Fat 86.30g	111%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 0.00g
Cholesterol 683mg	228%
Sodium 2978mg	129%
Total Carbohydrate 85.90g	31%
Dietary Fiber 7.40g	26%
Total Sugars 7.00g
Protein 43.20g	86%

Vitamin D 133IU	665%
Calcium 588mg	45%
Iron 6mg	32%
Potassium 2254mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 13.4%

Carbs: 26.6%