Egg Hashbrowns Omelet Recipe
Smoked Gouda, Greens, Bacon Jam, Tomato
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Potatoes
Peel and grate the potatoes using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch and then drain well.
- 2
Sauté the Greens
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh greens and sauté until wilted, about 2-3 minutes. Remove from the skillet and set aside.
- 3
Cook the Hashbrowns
In the same skillet, add another tablespoon of olive oil. Add the grated potatoes, season with salt and black pepper, and press them down into an even layer. Cook for about 5-7 minutes until the bottom is golden and crispy. Flip the hashbrowns and cook the other side until crispy.
Assembling the Omelet
- 4
- 5
Combine Ingredients
Once the hashbrowns are cooked, reduce the heat to low. Sprinkle the sautéed greens over the hashbrowns, followed by the smoked Gouda cheese. Pour the beaten eggs evenly over the top.
- 6
Serving
- 7
Plate the Omelet
Using a spatula, carefully slide the omelet onto a serving plate. Cut into wedges and serve hot.