30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Hashbrown Omelet Rollup
Hashbrown Omelet Rollup
Hashbrown Omelet Rollup
⏱45 min
👥2
🔥700 cal
Hard
🍽️French
A luxurious and decadent breakfast experience featuring crispy hashbrowns infused with truffle oil, rich duck confit, and a creamy gruyere cheese filling.
A luxurious and decadent breakfast experience featuring crispy hashbrowns infused with truffle oil, rich duck confit, and a creamy gruyere cheese filling.
Prepare the Hashbrowns: In a bowl, combine shredded potato, duck fat, and truffle oil. 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 duck eggs, crème fraîche, fleur de sel, and white 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 gruyère cheese, duck confit, and parsley 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.
Ingredients
2
66Large Duck Eggs
2 tbsp30 mLCrème Fraîche
1/4 tsp1.25 mLFleur de Sel
PinchPinchWhite Pepper
1225 gRusset Potato-shredded
1 tbsp15 mLDuck Fat
1 tsp5 mLWhite Truffle Oil
1/2 cup120 gGruyère Cheese-shredded
4 oz115 gDuck Confit-shredded
1 tbsp15 mLFinely Chopped Fresh Parsley
Equipment
Large Skillet
Mixing Bowls
Spatula
Whisk
Instructions
Prepare the Hashbrowns: In a bowl, combine shredded potato, duck fat, and truffle oil. 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 duck eggs, crème fraîche, fleur de sel, and white 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 gruyère cheese, duck confit, and parsley 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.
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