Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Hash Brown Omelet

By Wes Ellis2 min read
Recipe card
Servings
2
Prep
10 minutes
Cook
25 minutes
Method
Griddle
Heat
375°F (griddle)
Difficulty
Medium
Jump to ingredients & directions ↓

Part 5 of the thread The omelet station

THE SHORT VERSION3 points
  • The hash browns are the base: a thin layer on a 375°F griddle for 7 to 10 minutes.
  • Cook the meat and veggies alongside while the potatoes brown.
  • Pour the eggs slowly right onto the hash browns, add the fillings and cheese, then fold in thirds.
THE RECIPE · HASH BROWN OMELET

Ingredients

You'll need

  • Griddle
  • Wide spatula

Directions

  1. Heat the griddle to 375°F and put down the butter and oil.
  2. Toss the hash browns in the butter and oil, then spread them out in a thin layer.
  3. Cook 7 to 10 minutes, until they start to look golden brown around the edges.
  4. While the hash browns cook, sauté the meat and diced veggies next to them.
  5. Pour the eggs slowly right onto the hash browns, then season with salt and pepper.
  6. Put the meat and veggies on top of the eggs.
  7. Top with the cheese, then fold it over in thirds, like an envelope.
Notes Swap the ham for any breakfast meat you like. Goes great with a Baileys and coffee.

wesellis.com/blog/hash-brown-omelet/

This is an omelet that brought its own side dish. Instead of eggs on the plate and hash browns next to them, the hash browns become the crust. They crisp up on the griddle, the eggs soak down into them, and the whole thing folds up into one very serious breakfast.

Build it from the bottom

Spread the hash browns thin. A thick pile won't brown before the eggs go on, and you lose the crunch that makes this worth doing. Give them 7 to 10 minutes at 375°F, until the edges turn golden. Use that time to get the ham, peppers and onions going on the open part of the griddle.

Tip

Pour the eggs slowly and all over the potatoes, not in one spot. You want them to seep into the gaps and bind everything together instead of running off onto the griddle.

The envelope fold

Once the eggs start to set, add the fillings and lay the cheese on top. Then fold one side over the middle, and the other side over that, like folding a letter. The cheese melts inside and holds it all together. A wide spatula makes this a lot less stressful.

If you'd rather make the hash browns yourself, Fresh Hash Browns from Scratch walks through it. And for a more traditional take, see the Diner Style Omelet.

LINKED FROM1 note

Keep reading