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Cheddar Hash Brown Omelet

By: Betty Kleberger

"From Florissant, Missouri, Betty Kleberger writes, 'My husband loves it when I make crescent rolls to go with this easy family favorite.'"

Rate/Review | Read Reviews (9)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 cups frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or stick margarine
1 cup diced fully cooked ham or Polish sausage
6 eggs
1/4 cup milk
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded Cheddar cheese

Directions

In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a bowl, beat eggs, milk, pepper and salt; add to the skillet. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.