Breakfast & Brunch
Hash Brown Omelet with Wisconsin Sharp White Cheddar
Prep Time: 10 min | Cook Time: 10 min | Servings: 2 | Calories: 417
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Prep Time
10 min
Cook Time
10 min
Servings
2
Calories
417
Combine all of your favorite breakfast or brunch flavors into one omelet with russet potatoes, chopped onion and diced ham whipped up in to a pan of fluffy eggs with a generous helping of Sargento® Shredded Wisconsin Sharp White Cheddar Cheese that will melt perfectly into the omelet with just the right amount of cheesy flavor.
Ingredients
- 1 medium russet (baking) potato (1/2 lb.), peeled, grated (1-1/2 cups)
- 1/4 cup finely chopped onion
- 1 large egg, beaten
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. butter
- 1/2 cup (2 oz.) diced cooked ham
- 1/2 cup (2 oz.) Sargento® Shredded Wisconsin Sharp White Cheddar Cheese
Directions
- Combine potato, onion, egg, salt and pepper in a medium bowl; mix well. Melt butter in a 10-inch nonstick skillet over medium heat. Add potato mixture, spreading out to a single layer. Cook 4 minutes or until deep golden brown. Use a wide spatula to carefully flip potato over so browned side is up (or slide onto a plate and flip over back into skillet). Cook 3 minutes or until bottom begins to brown.
- Spoon ham and cheese down center of potato mixture. Use spatula to fold omelet in half over filling. Reduce heat to low; cook 2 minutes or until filling is heated through and cheese is melted. Cut in half and transfer to 2 serving plates.