Description
The Western Hash Brown Omelet is a hearty and versatile dish featuring crispy hash browns, savory deli ham, vibrant bell peppers, and smoky gouda cheese. Perfect for brunch, lunch, or dinner, it blends comfort food appeal with a touch of culinary sophistication.
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: Beat the eggs in a large bowl until foamy.
- Cook the Filling: Heat olive oil in a large ovenproof nonstick skillet over medium-high heat. Add ham, bell peppers, onion, ¼ teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are tender and browned (about 6 minutes). Transfer the mixture to the bowl with the eggs.
- Preheat and Cook Hash Browns: Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt butter in the skillet, then add the frozen hash browns in an even layer. Press the hash browns into the bottom and up the sides of the skillet with a spatula. 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 partially set (3–5 minutes). Sprinkle 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 small spatula. Slide onto a platter and fold in half. Cut into wedges and top with the reserved scallions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes