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Hash Brown Omelet
SUBMITTED BY:
Carolyn McMasters
"One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my 'creations'. This recipe is a classic that I've been making for years."
RECIPE RATING:
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(9)
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
4 bacon strips
2 cups frozen shredded hash brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
Dash pepper
1 cup shredded sharp Cheddar cheese
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DIRECTIONS
In a medium nonstick skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Add potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender. In a bowl, beat eggs, milk, salt and pepper; pour over potatoes. Sprinkle with cheese and bacon. Cover and cook over medium-low heat for 10-15 minutes or until eggs are set. Do not stir. Fold in half.
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REVIEWS
Reviewed on Oct. 14, 2006 by
JDVMD
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JDVMD
Oct. 14, 2006
Nice idea but this dish just didn't do anything for us. It had too much going on and was kind of blah. I will stick with keeping my omelets and hash browns separate.
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2 users found this review helpful
Nice idea but this dish just didn't do anything for us. It had too much going on and was kind...
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Reviewed on Dec. 22, 2007 by
JustLearning86
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JustLearning86
Dec. 22, 2007
My boyfriend has been making this for us for the past few months. He though he'd come up with something new! I love having this for breakfast. It's very filling and tasty.
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1 user found this review helpful
My boyfriend has been making this for us for the past few months. He though he'd come up with...
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Reviewed on Oct. 27, 2007 by andrea
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andrea
Oct. 27, 2007
I love this recipe. My husband loved it as well. It is very filling. Will defintley make this again.
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1 user found this review helpful
I love this recipe. My husband loved it as well. It is very filling. Will defintley make...
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Reviewed on Jan. 7, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Jan. 7, 2007
We really enjoyed this dish Carolyn. Added more seasonings and used a horseradish cheddar. Yum and thanks!
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1 user found this review helpful
We really enjoyed this dish Carolyn. Added more seasonings and used a horseradish cheddar. Yum...
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Reviewed on Mar. 8, 2008 by
RUTH426
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RUTH426
Mar. 8, 2008
I've been making this recipe for over 30 years and it has become my "signature" brunch recipe! I have also added fresh mushrooms to this and always use extra sharp cheese. We've even made this for "breakfast" at camp over a campfire! Fantastic!!
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0 users found this review helpful
I've been making this recipe for over 30 years and it has become my "signature" brunch recipe!...
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Reviewed on Feb. 26, 2008 by donandjim
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donandjim
Feb. 26, 2008
This was very good! Had to grate one large potato since I had no frozen hashbrowns (the cooking time was about the same), otherwise prepared it as written. This is a very big and filling omelet but oh so good. A definate keeper!
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0 users found this review helpful
This was very good! Had to grate one large potato since I had no frozen hashbrowns (the...
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Reviewed on Feb. 17, 2008 by BrettMan
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BrettMan
Feb. 17, 2008
Excellent omelet! I made this exactly as described in the recipe & we loved it. We will definitely have it again!
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0 users found this review helpful
Excellent omelet! I made this exactly as described in the recipe & we loved it. We will...
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Reviewed on Feb. 15, 2008 by
B. Pope
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B. Pope
Feb. 15, 2008
This is simular to the way I have made omelets for the last 20 years. Except that I make a french omelet by using only 3 eggs and spreading the egg out on a griddle in an rectangular shape and place the cheese on top of the egg. When about done place the potato (I keep dehydrated hash browns in my cupboard) mixture and what ever ingredients you prefer in center of the egg and wrap the two edges over and plate. I learned this working at Frisch's Big Boy. Every one loves these. I make them for supper often.
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This is simular to the way I have made omelets for the last 20 years. Except that I make a...
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Reviewed on Feb. 15, 2008 by Peaches
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Peaches
Feb. 15, 2008
I used to make this all the time, but I'd pack thehashpbrowns into the skillet after lightly browning and push them up on the sides a little. I did not fold over, but cut it like a pie. You can also substitute well cooked crumbled sausage, for the bacon.
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0 users found this review helpful
I used to make this all the time, but I'd pack thehashpbrowns into the skillet after lightly...
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