Denver Hashbrown Omelet

(potato, eggs, cheese, ham, bell pepper, brunch, casserole )

Denver Hashbrown Omelet
Denver Hashbrown Omelet

Yield: 8 servings


1 4.2-oz carton Hungry Jack Hashbrown Potatoes
Nonstick cooking spray
1 Tbsp butter
1 onion, chopped (1½ C)
1 bell pepper, chopped (1 C)
8 eggs
½ C milk
1 tsp salt
2 C sharp cheddar, shredded
1 C cooked ham, diced


  1. Preheat oven to 450°. Spray 9 X 13-inch pan with nonstick spray.
  2. Fill hashbrown carton to the fill line with hot water. Let stand 12 min. Drain excess water.
  3. Heat skillet over medium heat and add butter. After butter melts, add onion and bell pepper. Cook 5 min.
  4. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine.
  5. Transfer mixture to prepared baking pan. Bake for 20 min, or until cooked through and starting to brown.