The Pioneer Woman Tasty Kitchen
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Hash Brown Omelette

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Level: Easy

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Description

Crunchy and quick omelette recipe. Perfect for back to school.

Ingredients

  • 2 teaspoons Olive Oil – For Making The Omelette
  • ½ whole Large Boiled Potato, Shredded
  • 1 Tablespoon Shredded Cheese – You May Use Any Cheese As Per Choice
  • 1 slice Bread, Crumbled (I Used Brown Bread, You May Use Any Bread Or Store Bread Crumbs)
  • ½ teaspoons Salt, As Per Your Taste
  • 1 teaspoon Red Chili Powder (optional)
  • 1 pinch Dried Rosemary – You May Use Any Herb Of Your Choice OR Optional
  • 1 Tablespoon Milk, At Room Temperature
  • 1 whole Egg

Preparation

Add the oil into a nonstick pan, heat on high flames for a minute then reduce the heat to low.

In a small bowl, mix shredded potato, cheese, bread crumbs, salt, red chili powder and rosemary.

In another bowl, add milk and egg and whisk until a smooth batter is formed. Pour the batter into the nonstick pan. Now add the potato mixture over the egg batter in the pan and cook on one side for about a minute on low heat.

Carefully turn it over to the other side (make sure you have enough oil to crisp the potato) and cook for another minute.

Transfer to a serving plate and serve hot.

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