Denver Hashbrown Omelet

Denver Hashbrown Omelet


  • 1 carton (4.2 ounces) Hungry Jack(r) Premium Hashbrown Potatoes
  • No-stick cooking spray
  • 1 tablespoon butter
  • 1 chopped onion, about 1 1/2 cups
  • 1 diced green bell pepper, about 1 cup
  • 8 eggs
  • 1/2 cup milk (whole or 2 percent)
  • 1 teaspoon salt
  • 2 cups shredded sharp cheddar cheese
  • 1 cup diced cooked ham


  1. Preheat oven to 450°F. Spray 9-by- 13-inch pan with no-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water. Heat skillet over medium heat and add butter. After butter melts, add onion and bell pepper, and cook for 5 minutes. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.

Source: Hungry Jack


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