Wednesday, December 18, 2013

Western Omelet "Hash"

Good evening everyone! Every once in a while, we accidentally stumble upon a theme week when we pick recipes for the blog. This week is one of those weeks. Maggie started us off with a delicious french toast casserole that was one for the cookbook (the still in progress's a long story). Tonight, I'm taking another breakfast recipe for a spin. Nothing says winter like breakfast food...right? Either way, let's get cooking!

The Recipe: Western Hash Brown Omelet
Original Recipe Found In: Food Network Magazine, December 2013 Issue

What You'll Need:
(Serves 4)

8 Large Eggs
2 Tablespoon Extra Virgin Olive Oil
4 Ounces Thick Cut Deli Ham
2 Bell Pepper (Red, Green) Diced
1 Onion, Diced
2 Tablespoon Unsalted Butter
3 Cups Frozen Shredded Hash Browns (Do not thaw)
4 Ounces Smoked Gouda Cheese (Grated)
1 Bunch Scallions (Chopped)

Beat the eggs in a large bowl until they become bubbly / foamy.

In a large (broiler safe - so no non-stick) skillet heat the olive oil over medium high heat until it begins to shimmer lightly. Next, add the ham, peppers and onion along with a pinch of salt and pepper and cook until the veggies begin to brown. Once cooked, add this mixture to the bowl of beaten eggs.

Preheat the broiler.

Wipe the skillet clean, then add the butter and set the skillet over medium heat. Melt the butter before adding the hash browns. Cook, pressing the hash browns into the bottom and up the sides of the skillet (into a cohesive layer) then allow the hash browns to brown (this takes about 6 minutes). Next, pour the egg mixture over the hash browns and place the skillet under the broiler. Cook until the eggs have partially set (5 minutes) then sprinkle the cheese over the eggs and cook for an additional 2 to 3 minutes, or until the eggs are set and the cheese has melted.

Using a small spatula, pry the hash brown from the sides of the skillet and transfer to a platter or large cutting board. Fold the hash brown "round" in half, then slice into wedges. Serve topped with scallions and enjoy!

The Results:

The finished dish "pre-fold" the "fold" didn't go so well on our end... 

This dish was quite the surprise. While the execution proved to be a bit harder than anticipated (the omelet didn't fold, so much as "crumble" leaving us with a hash, not an omelet) the final flavors were a perfect blending of cheese, potato and peppers. We've tried some other forms of western omelets before - with different ranges of success - but this recipe proved that simplicity is the best answer. Simple ingredients equal complex flavors. If you're looking for something to spice up a weekend omelet or if you want to bring some variety to the weeknight meal, give this recipe a try.

That's all we have for you this week, in fact, that's all we have for you NEXT week as well. With the holidays coming up next week (holy cow, right?) and the travel we'll be doing we simply won't have time to blog. We hope everyone has a happy holiday and enjoys the time spent with their loved ones. Until the week of 12/30,


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