Description
The Western Hash Brown Omelet is a hearty, versatile dish that brings together crispy hash browns, savory deli ham, vibrant bell peppers, and smoky gouda cheese. Perfect for brunch, lunch, or dinner, this dish is a celebration of texture and flavor that appeals to all.
Ingredients
Units
Scale
- 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 diced ham, bell peppers, onion, ¼ teaspoon salt, and pepper. Cook until 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 skillet bottom and sides. 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 eggs are partially set (3–5 minutes).
- Sprinkle 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 reserved scallions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes