Loaded Hash Brown Omelette

Loaded hash brown omelette.. what weekend brunch dreams are made of! Crispy shredded hash browns, bacon, cheddar cheese in an omelette topped with more of the same. Finish it off with some sliced green onions and a dollop of plain greek yogurt for one delicious breakfast anyone will love.

I love this little creation! One day I had some leftover hash browns from Waffle House (the best) and threw em in a pan, poured a couple scrambled eggs on top and had a little hash brown omelette. I loved it and then I thought what if a make it loaded potato style next time?! So, the next weekend I did that! I recreated the hash brown omelette and loaded it up with all the traditional loaded baked potato fixins… and it was damn delicious.

It’s so easy to make and it’s a fun twist on your traditional omelette! You can get creative with the toppings in this hash brown omelette like adding salsa, avocado, different cheese or whatever you have in your fridge! You will love the crispiness of the hash browns in this omelette though… it’s like a two in one breakfast you’ll want again and again.

How to make loaded hash brown omelette

Start by heating up a tablespoon of olive oil in a medium sized skillet. Pour in the shredded hash browns and let cook over medium high and get crispy until the bottom is golden brown. Pour the scrambled eggs over. Add cheese and crumbled bacon on top. Once the egg appears to start setting, flip in half to create the omelette. Continue to cook, flipping over to the other side for 1-2 more minutes. Remove from the pan and top with more bacon, cheddar cheese, sliced green onions and a dollop of plain greek yogurt or sour cream.

I hope you all love this super easy loaded hash brown omelette as much as I did and get a chance to try it out soon! Have a great weekend :)

Loaded Hash Brown Omelette

• 1 tbsp olive oil

• 1 cup frozen shredded hash browns

• 2 eggs

• 1/4 cup shredded cheddar cheese

• 1-2 pieces of bacon, crumbled

• sliced green onions

• plain greek yogurt or sour cream

• salt and pepper

1. Heat the olive oil in a medium sized pan over medium high heat. Add the frozen hash browns and shape into a circle in the bottom of the pan. Leave the hash browns alone and cook for 6-8 minutes until the bottom of the hash browns is golden brown and crispy.

2. Meanwhile, whisk the eggs together in a bowl. Pour the eggs over the hash browns, salt and pepper. Add half of the cheese and some crumbled bacon. Flip one side of the omelette over once the egg begins to set. Cook for 1 minute, then flip the omelette to the other side and cook 1-2 minutes.

3. Remove the omelette from the pan once cooked. Add the rest of the cheese, bacon, sliced green onions and a dollop of greek yogurt.