I LOVED LOVED eating potatoes in any form while pregnant. After I make a quiche with a hash brown crust I always have a little bit of hash browns left in the bag. On a whim I threw this simply hash brown omelette together and it’s a perfect way to use up the left of the bag and it’s tastes scrumptious!
Simple Hashbrown Omelette
Prep Time: 2-5 minutes
Cook Time: 15-20 minutes
Keywords: dry heat breakfast gluten-free vegetarian
Ingredients (1 serving)
- 1 cup hashbrowns or shredded raw potato (I use the Simply Hashed Hasbrowns found in the refrigerated isle. They are gluten free and in a green bag. They are called Simply something.)
- 1-2 eggs.
- Salt and pepper for taste.
Prepare hashbrowns according to package instructions. This is usually just a little oil in pan and saute them up for about 15-20 minutes. This is what you would need to do if you shredded the potato yourself.
Once the hashbrowns are almost completely cooked, crack 1-2 eggs into your hashbrowns. I say 1-2 eggs depending on how hungry you are.
Add salt and pepper to taste.
Mix the eggs and potatoes together until the egg is cooked to your liking.
Place on plate and cover with ketchup 🙂 Ketchup is my favorite condiment.
Yay or nay on ketchup?