Crispy hashbrown cheesy omelette is my new breakfast obsession. It’s just like a regular omelette but with a super crispy bottom potato layer, filled with your favourite toppings.
Info and tips
You can absolutely buy frozen shredded potatoes and use that to completely bypass making shredded potatoes. If you want to make your own I recommend soaking in some ice water for a few minutes and rinsing well to get some of the starch off. After that make sure the potatoes are super dry so they get extra crispy.
Make sure the pan you’re using is oiled well. You don’t want anything sticking to the pan when it comes time to fold over.
Ingredients
- 2 small potatoes (or one large)
- 2 eggs
- salt & pepper (to taste)
- handful of shredded cheese
- handful of cherry tomatoes
- sprinkle of green onions
- sour cream (optional topping)
- fresh parsley (optional topping)
- red pepper flakes (optional topping)
Instructions
- Begin by peeling and shredding your potatoes. Dunk them in some ice water for a few minutes before drying super well. Skip this step if you are using frozen pre-shredded potatoes.
- Add the potatoes to a medium sized oiled pan on medium heat. Flatten the potatoes to create an even circular layer on the whole pan. Cook for a few minutes without disturbing them.
- Meanwhile prepare the eggs by whisking and seasoning them. Set aside.
- Prepare your preferred toppings and shred your cheese (I sliced some cherry tomatoes and green onion).
- Once the potatoes have started to brown on the bottom add the eggs. Swirl the pan to evenly distribute the eggs.
- After the eggs begin to cook add your cheese and toppings.
- Once the bottom is golden brown gently fold the omelette in half. Top with the listed optional toppings or your own favourites and enjoy!
See below for a video tutorial!
Just like a regular omelette but with a super crispy bottom potato layer, filled with your favourite toppings. Begin by peeling and shredding your potatoes. Dunk them in some ice water for a few minutes before drying super well. Skip this step if you are using frozen pre-shredded potatoes. Add the potatoes to a medium sized oiled pan on medium heat. Flatten the potatoes to create an even circular layer on the whole pan. Cook for a few minutes without disturbing them. Meanwhile prepare the eggs by whisking and seasoning them. Set aside. Prepare your preferred toppings and shred your cheese (I sliced some cherry tomatoes and green onion). Once the potatoes have started to brown on the bottom add the eggs. Swirl the pan to evenly distribute the eggs. After the eggs begin to cook add your cheese and toppings. Once the bottom is golden brown gently fold the omelette in half. Top with the listed optional toppings or your own favourites and enjoy!Crispy Hashbrown Cheesy Omelette
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