Prepare the Hashbrowns: In a bowl, combine shredded potato, butter, and smoked paprika. 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, half-and-half, salt, and cayenne 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, Monterey Jack cheese, bacon, green onions, and chives 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
44Large Eggs
2 tbsp30 mLHalf-and-Half
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLCayenne Pepper
1225 gYukon Gold Potato-shredded
1 tbsp15 mLButter
1/4 tsp1.25 mLSmoked Paprika
1/2 cup120 gSharp Cheddar Cheese-shredded
1/4 cup60 gMonterey Jack Cheese-shredded
22Cooked Bacon Strips-crumbled
2 tbsp30 mLDiced Green Onions
1 tbsp15 mLChopped Fresh Chives
Equipment
Large Skillet
Mixing Bowls
Spatula
Whisk
Instructions
Prepare the Hashbrowns: In a bowl, combine shredded potato, butter, and smoked paprika. 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, half-and-half, salt, and cayenne 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, Monterey Jack cheese, bacon, green onions, and chives 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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