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Loaded Grilled Hash Brown Omelets

Hash brown omelets with a crispy golden crust, filled with eggs, melted cheddar, bacon, and crunchy peppers. Cook them in a cast iron skillet for a hearty campfire breakfast with a loaded, melty center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Hash browns and omelet base
  • 20 oz frozen hash browns Thawed from frozen.
Egg and cheese filling
  • 6 eggs Beaten.
  • 1 cup shredded cheddar cheese Shredded for faster melting.
  • 0.5 cup cooked bacon Crumbled.
  • 0.25 cup green onions Sliced.
  • 0.5 cup bell peppers Diced.
  • 2 salt To taste.
  • 1 pepper To taste.
  • 4 tbsp butter or oil Use to cook and keep edges crisp.

Equipment

  • 1 cast iron skillet

Method
 

Grill-cook the hash brown crust
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over a campfire until shimmering.
  2. Spread half the thawed frozen hash browns in the skillet and cook for 5 minutes until golden.
Load, cover, and finish the omelet
  1. Pour the beaten eggs over the hash browns and add the shredded cheddar cheese, cooked bacon, diced bell peppers, and sliced green onions.
  2. Top with the remaining hash browns and add the remaining butter or oil around the edges.
  3. Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy.
Flip, fold, and serve
  1. Flip carefully or fold the omelet in half so the crispy hash brown bottom stays intact.
  2. Cut into wedges and serve immediately.

Notes

Pro tip: thaw hash browns fully and squeeze off excess moisture so the crust browns instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat in a skillet for best crisping (freeze not recommended). For a lighter option, use turkey bacon and reduce butter by using a cooking oil mist.