Open-Faced Bacon And Hash Browns Omelet Recipe

Name: Open-Faced Bacon And Hash Browns Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon (can use more); 2 cups frozen hash browns, thawed; 3 -4 green onions, chopped; 1 small jalapeno pepper, seeded and finely chopped (optional); 2 tablespoons butter; 1 large firm plum tomato; 6 large eggs; 2 tablespoons half-and-half cream or 2 tablespoons whipping cream; salt and pepper; 2 -4 drops Tabasco sauce or 2 -4 drops louisiana hot sauce; 1 cup shredded old cheddar cheese, to taste

Servings: persons

5 slices bacon (can use more)
2 cups frozen hash browns, thawed
3 -4 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped (optional)
2 tablespoons butter
1 large firm plum tomato
6 large eggs
2 tablespoons half-and-half cream or 2 tablespoons whipping cream
salt and pepper
2 -4 drops Tabasco sauce or 2 -4 drops louisiana hot sauce
1 cup shredded old cheddar cheese, to taste

1
Cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
2
To the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
3
Add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
4
Chop the bacon then sprinkle over the tomatoes and green onions.
5
In a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
6
Pour over the hash brown mixture.
7
Gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
8
Cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
9
If desired you can place under the broiler for a couple of minutes to melt the cheese.
10
Slide the omelet onto a platter, then slice into wedges.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 slices bacon (can use more), 2 cups frozen hash browns, thawed, 3 -4 green onions, chopped, 1 small jalapeno pepper, seeded and finely chopped (optional), and more.

Yes, Open-Faced Bacon And Hash Browns Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Open-Faced Bacon And Hash Browns Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions