Crispy Country Omelette
*You can use store-bought hash browns. If you make your own, be sure to squeeze every drop of liquid out of the potatoes before frying. That's what makes them crispy.
- 2 cups potatoes - peeled and shredded
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup chopped ham
4 large eggs
1 pinch bbq seasoning (or Lawry's Seasoned Salt)
black pepper - to taste
2 Tablespoon canola oil - for frying
Mix together the potatoes, onion and bell pepper.
Heat the canola oil in a large frying pan over medium heat. Add the potatoes and fry for about 10 minutes until lightly browned. (Flip and stir the potatoes after 4 minutes. You want the hash browns to be loose - not compressed to a patty.)
As the hash browns cook, beat the eggs with the seasoning salt and black pepper.
When the hash browns are browned, carefully drain out excess oil. Pour the beaten eggs over the potatoes.
Now, cook as you would any omelette: Let it set for about 30 seconds and then start lifting the edges of the omelet and tilting the pan so uncooked egg flows underneath. When the top is almost completely set, cover the pan and reduce heat to low. Let it set about 2 minutes until the top is fully set.
Place ham and cheese over one side of the omelette. Fold the omelette. Turn it out onto a plate and wait 1 minute before eating so the cheese will be melted.
Note From Recipe Submitter:
Sometimes instead of ham, I'll use 3 or 4 strips of bacon that have been cooked crisp and crumbled.
For maximum crispness, transfer the hash browns from the pan to stacked paper towels and pat them dry. Drain oil from the pan and return the hash browns before adding the egg.
The fillings in this omelette are encased in a crispy hash brown and egg combination. Ham and cheese are the main fillings here, but you can easily adjust that to your tastes.
Mr Breakfast would like to thank kunal for this recipe.
Recipe number 2471. Submitted 1/7/2009.