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Loaded Grilled Hash Brown Omelets

Hash brown omelet gets a crispy, golden crust by cooking thawed hash browns in a cast iron skillet before the eggs set. Loaded with cheddar, bacon, peppers, and green onions for a hearty campfire breakfast with a cheesy, savory filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Hash brown omelets
  • 20 oz frozen hash browns Thaw before cooking so they crisp instead of steaming.
  • 6 eggs Beaten until uniform.
  • 1 cup shredded cheddar cheese
  • 0.5 cup cooked bacon Crumbled.
  • 0.25 cup green onions Sliced.
  • 0.5 cup bell peppers Diced.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 4 tbsp butter or oil Use 2 tbsp to cook the crust and the remaining around the edges.

Equipment

  • 1 cast iron skillet

Method
 

Make the hash brown base
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over a campfire until it shimmers. Spread half the hash browns in the skillet and cook for 5 minutes until golden, with crisp edges visible.
Load and cook the omelet
  1. Pour the beaten eggs over the hash browns and season with salt and pepper to taste. Add cheddar cheese, crumbled bacon, diced bell peppers, and sliced green onions, then press gently so the toppings sit in the eggs.
Finish until set
  1. Top with the remaining hash browns and add the remaining butter or oil around the edges. Cover and cook for 12-15 minutes until the eggs are set and the bottom looks crispy through the golden hash brown crust.
Serve
  1. Flip carefully or fold in half, then cut into wedges and serve. The inside should be cohesive and melty, with the hash brown exterior staying crisp.

Notes

For the crispiest crust, cook the hash browns undisturbed for the first 5 minutes until clearly golden before adding eggs. Store leftovers in the refrigerator up to 3 days; reheat in a skillet until warmed through. Freezing isn’t recommended because the hash brown crust can soften. Dietary swap: use turkey bacon and reduced-fat cheddar if you want a lighter version without changing the method.