Hash Brown-Omelet Skillets

by Lana Stuart on January 17, 2012 · 42 comments

Hash Brown-Omelet Skillets

I love weekends. Weekends are when we slow down and do what we want to do instead of what our jobs demand. For me, one of the pleasures of weekends is having time to cook breakfast. A proper breakfast – not just a quick cup of coffee and a muffin. A few weeks ago I was browsing through one of the multitude of food magazines that are perpetually stacked by my spot on the sofa, when I saw the recipe that was the inspiration for this post. Hash browns layered with typical omelet ingredients. Potatoes, ham, onions, bell pepper and eggs. How could you possibly go wrong with that combination? It turned out to be every bit as delicious as I thought it would and now I’m happy to share it here with you. You’re gonna like this one. I guarantee it.

This recipe was originally meant to be made in large muffin cups, but I really wanted to use my little Lodge cast iron skillets for it. They’re about 6 inches across and make a really fun presentation for individual servings of lots of recipes. I do have to admit, though, that I could only finish about half a skillet of this Hash Brown-Omelet recipe so next time I’ll probably use the large muffin cups instead.

Start by preheating your oven to 475 degrees.

Skillets prepared for hash brown-omelets

Prepare the skillets (or 6 large muffin cups or 6 small ramekins) with a smear of butter and set them aside. I put the skillets on a large baking sheet to make handling easier.

In a large microwave safe bowl, melt 4 teaspoons of butter.  Remove the bowl from the microwave and add the hash browns and egg whites. Season with salt and black pepper to taste. Using a wooden spoon, mix gently but thoroughly.

Hash brown mixture in skillets

Divide the mixture evenly between the skillets (or muffin cups or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup. Bake for 15 minutes.

Filling for Hash Brown-Omelet Skillets

While the hash browns are cooking, prepare the filling. In a small non-stick skillet, melt ½ teaspoon of butter over medium heat. Add the onion, bell pepper and ham. Cook, stirring occasionally, until the onion has softened. Season with a little salt and pepper.

Add cheese to skillets

Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each. Top with the cheddar cheese. Return to the oven an bake for 2 minutes.

Add eggs to Hash Brown-Omelet Skillets

Remove skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using). Season with salt and pepper. Return to the oven and bake until whites are set but yolks still runny – about 7-8 minutes.

If using skillets, serve directly from the skillet. If using muffin cups or ramekins, remove each from the cups and serve immediately.

Enjoy!

–Original recipe from Martha Stewart Everyday Food

Hash Brown-Omelet Skillets

Rating: 41

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Hash Brown-Omelet Skillets

Skillets layered with hash browns, ham, onions, bell peppers, cheese and eggs.

Ingredients

  • 7 1/2 tsp. butter, divided
  • 4 cups refrigerated shredded hash browns (or frozen hash browns thawed)
  • 2 egg whites
  • Salt
  • Pepper
  • 1/2 small onion, diced
  • 1/2 small red bell pepper, diced
  • 4 oz. ham, diced
  • 3 oz. cheddar cheese, grated
  • 6 eggs

Instructions

  1. Preheat the oven to 475 degrees.
  2. Using 3 teaspoons softened butter, prepare three 6” skillets (or 6 large muffin cups or 6 small ramekins) and set aside.
  3. In a large microwave safe bowl, melt 4 teaspoons butter.
  4. Remove from microwave and add the hash browns and egg whites.
  5. Season with salt and black pepper to taste.
  6. Using a wooden spoon, mix gently but thoroughly.
  7. Divide the mixture evenly between the skillets (or muffin cups), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
  8. Bake for 15 minutes.
  9. While the hash browns are cooking, prepare the filling.
  10. In a small non-stick skillet, melt 1/2 teaspoon of butter over medium heat.
  11. Add the onion, bell pepper and ham.
  12. Cook, stirring occasionally, until the onion has softened.
  13. Season with salt and pepper.
  14. Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
  15. Top with the cheddar cheese.
  16. Bake for 2 minutes.
  17. Remove skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using).
  18. Season lightly with salt and pepper.
  19. Bake until whites are set but yolks still runny – about 7-8 minutes.
  20. If using skillets – serve directly from the skillet. If using muffin cups, remove each from the cups and serve immediately.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2012/01/17/hash-brown-omelet-skillets/

Other hash brown recipes you might enjoy from around the internet:

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{ 39 comments… read them below or add one }

1 Katrina January 17, 2012 at 4:45 pm

Ooh, those look de-lish! Is it sad that even just the buttered skillets look great to me? ;)

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2 Lana January 17, 2012 at 4:47 pm

Ha ha! They’re even better once you put something in them, Katrina :-)

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3 sippitysup January 17, 2012 at 5:40 pm

Oh to wake up to that! GREG

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4 Lana January 17, 2012 at 9:45 pm

Thanks, Greg. It’s delicious and will take you all way through to dinner!

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5 Lisa January 17, 2012 at 6:22 pm

If I was served this for breakfast…I’d kiss the cook. Looks SO dang amazing, not to mention, I need to get me a few of those cast iron mini’s! I’m a ‘breakfast for dinner’ lover, so these will be dinner very soon!

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6 Lana January 17, 2012 at 9:46 pm

This is a perfect “breakfast for dinner” recipe, Lisa. For dinner I’d probably add a little fresh fruit salad and maybe a biscuit or two.

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7 Shelby January 17, 2012 at 6:32 pm

Its not often I can look at an egg and think “I could eat that” but I could eat this. It looks yummy!

I also have a nice stack of magazines near my chair….and Grumpy is always complaining about it. lol I tell him tough. Its my hobby and I AIN’T givin’ it up! ;o)

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8 Lana January 17, 2012 at 9:47 pm

You know, I really need to clean up that stack of magazines but I’m not giving it up, either!

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9 Jeff January 18, 2012 at 2:22 am

I would love to have skillets like that one day! They look so handy, and perfect for individual or small portions. The whole thing looks delicious!A breakfast of champions you could say! Bravo!

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10 Lana January 18, 2012 at 9:16 pm

Thanks, Jeff. It’s definitely a keeper of a recipe.

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11 Jamie January 18, 2012 at 8:10 am

This is the perfect winter lunch or dinner for me – and making it in large muffin tins sounds fun but I do love the little skillets (I took one from my mom on my last visit). I love all the hearty ingredients you add to the skillet. Really delicious!

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12 Lana January 18, 2012 at 9:17 pm

Most definitely a great dinner choice, Jamie. Especially on a cold winter night.

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13 Carrie January 18, 2012 at 8:57 am

That really looks like the perfect breakfast. I might try it out sometime using sweet potatoes instead of regular. And I just love those skillets, too – there’s something so nice and rustic about them!

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14 The Dinner Belle for Kimberlybelle.com January 18, 2012 at 10:10 am

Who doesn’t love a one skillet meal?! So easy for clean up, especially on the weekends when you least feel like doing dishes. Also thank you for using shredded potatoes or hash browns! I am from the Midwest and moved East and on the East Coast there are no hash browns! They have home potatoes which I am not a fan of-they do not have the same crisp and delicious potato flavor as just plain shredded potatoes.

The Dinner Belle for Kimberlybelle.com

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15 Lana January 18, 2012 at 9:22 pm

Oh, yes, we love hash browns! Surprised you’ve had trouble finding them on the east coast. They’re all over the place here in Georgia :-)

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16 Rachel Willen@Foodfix January 18, 2012 at 11:33 am

Don’t you just love anything with a runny egg on top? This omelette looks like it would really stick to your ribs! Love those little Lodge pans too! Being Gluten intolerant I’m always looking for ways to enjoy eggs and not miss the bread…this seems like a hearty way to do it. You’d love my vinegar braised greens with a runny egg on top…makes an eggs-for-dinner or lunch kind of meal during the week.

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17 Lana January 18, 2012 at 9:24 pm

Those greens do sound good!

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18 Barbara | Creative Culinary January 18, 2012 at 11:45 am

You are killing me! No breakfast yet…need I say more?

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19 The Elegant Eggplant January 18, 2012 at 1:43 pm

YUM!! This has everything I want in a breakfast.. who needs to go out with I can have this at home?? Delish!

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20 M.J. Jacobsen January 18, 2012 at 2:00 pm

I just made these! I don’t have large muffin tins, so I put it all in a large cast iron skillet, and it turned out great! Thanks for the recipe, I just found your site through Pintrest!

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21 Lana January 18, 2012 at 9:25 pm

You know, I thought about doing it all in one large skillet. Glad to know it works well that way, too!

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22 Neena January 18, 2012 at 6:44 pm

This looks delicious!!! You can make it for me anytime.

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23 Mary January 18, 2012 at 7:45 pm

How wonderful, I would happily jump out of bed for this in the morning!
mary x

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24 feastonthecheap January 18, 2012 at 8:04 pm

This breakfast feast makes me want the weekend to come even faster and hang around longer! Absolutely perfect dish for breakfast, lunch, or dinner. LOVE it!!

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25 Alice January 20, 2012 at 12:43 am

Simply, pretty, and yummy!

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26 leah January 20, 2012 at 10:52 am

My hubby doesn’t like runny eggs. Is there a way for me to incorporate scrambled eggs instead?

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27 Lana January 20, 2012 at 11:29 am

Maybe you could try beating the eggs and pouring them over. Or you could just cook the whole eggs for a few minutes longer until the yolks are set.

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28 Tisa February 23, 2012 at 11:41 pm

This is my dinner tomorrow, “Breakfast for Dinner”, looks so yum!

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29 Pietje December 27, 2012 at 3:01 pm

OMG!! These are delish!! Since I am lacking in the cast iron skillet department, I used muffin tins and… Wow!! My hubby and I scarfed these right up! Thank you for a stellar recipe and thank you Pinterest for finding it for me!

One thing: I had to decrease the amount of hashbrowns in order to get these to fit into muffin tins. For six muffin tins, I only used about 22 ounces 0f potatoes, rather than the 4 pounds (!). Thanks again!

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30 Nikki January 25, 2013 at 10:16 pm

I just made this for my husband and myself, tonight. It was wonderful. I used one 12″ cast iron skillet. I halved the hash browns (they were diced instead of shredded and had to cook them about 25 minutes) but kept everything else the same. Thank you!!

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31 Lana January 27, 2013 at 10:04 am

I’m so glad you enjoyed it, Nikki. It’s one of those recipes that’s good for either breakfast or supper.

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32 Melissa June 12, 2013 at 12:27 pm

I wonder – could you scramble the eggs first before you bake? I am not a fan of a runny egg.

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33 Lana Stuart June 12, 2013 at 8:57 pm

I’m really not sure about that, Melissa. You could just cook them a few more minutes until the eggs are set instead of runny.

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34 lynn julian October 19, 2013 at 11:42 am

Enjoy the ham. But couldn’t you substitute that Mexican sausage (chorizo?) To give it a kick?

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35 gloria patterson November 1, 2013 at 6:41 pm

This will be our Sunday breakfast thanks for the great ideas

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36 Pam January 2, 2014 at 7:55 pm

Did this one over the holidays as well, another great dish. Looking for something easy to do for son’s birthday feeding about 20, got any suggestions

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37 Lana Stuart January 2, 2014 at 9:28 pm

I’d do something like a breakfast casserole (or 3!) or my ham and cheese strata.

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38 Simona October 10, 2014 at 5:11 pm

This recipe sounds very yummy, but I am wondering if I you could adjust it for casserole dish ?
Thank you for answer :)

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39 Lana Stuart October 10, 2014 at 7:06 pm

I haven’t tried that Simona. If you try it please let me know how it turns out!

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