Name: Hashbrown Omelet Rollup (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 Large Eggs; 2 tbsp Milk; 1/4 tsp Salt; 1/8 tsp Black Pepper; 1 Russet Potato-shredded; 1 tbsp Vegetable Oil; 1/4 tsp Garlic Powder; 1/2 cup Shredded Cheddar Cheese; 2 Cooked Bacon Strips-crumbled; 2 tbsp Diced Green Onions

Recipe tier

A hearty and satisfying breakfast or brunch featuring a fluffy omelet filled with crispy hashbrowns and your favorite toppings.

Total 30 min

Serves 2

Steps 6

Ingredients 10

Soundtrack the cook

Sunday sunshine · 46 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Omelet
4 4 Large Eggs
2 tbsp 30 mL Milk
tsp 1.25 mL Salt
tsp 0.625 mL Black Pepper
Hashbrowns
1 225 g Russet Potato-shredded
1 tbsp 15 mL Vegetable Oil
tsp 1.25 mL Garlic Powder
Filling
cup 120 g Shredded Cheddar Cheese
2 2 Cooked Bacon Strips-crumbled
2 tbsp 30 mL Diced Green Onions

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Hashbrowns: In a bowl, combine shredded potato, vegetable oil, and garlic powder. Heat a skillet over medium-high heat. Add the hashbrown mixture and cook until golden brown and crispy, about 8-10 minutes, flipping halfway through. Set aside.
Prepare the Omelet: In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Cook the Omelet: Heat a non-stick skillet over medium heat. Pour half of the egg mixture into the skillet. Cook for 2-3 minutes, until the edges begin to set.
Add Filling: Sprinkle half of the cheddar cheese, bacon, and green onions over one half of the omelet. Top with half of the cooked hashbrowns.
Rollup: Using a spatula, carefully fold the omelet in half, covering the filling. Cook for another 1-2 minutes, until the cheese is melted and the omelet is cooked through.
Repeat: Repeat steps 3-5 with the remaining ingredients to make the second rollup.