Loaded Hash Brown Omelet

Loaded Hash Brown Omelet topped with melted cheddar cheese, filled with mushrooms, peppers, onions, and served with crispy hash browns on FoodForYourGood.com — Golden Loaded Hash Brown Omelet with melted cheese, fresh vegetables, and a side of crispy hash browns.

Loaded Hash Brown Omelet is the kind of breakfast that feels hearty, cozy, and unforgettable. By combining shredded hash browns directly with whisked eggs, this omelet gets a crispy, golden edge and a soft, hearty center. Once filled with smoky bacon, sautéed vegetables, and melted cheese, it becomes the perfect all-in-one skillet meal.

What makes this omelet special is its satisfying texture. The hash browns give the eggs body and crunch, while the veggies and cheese add bursts of flavor in every bite. A sprinkle of fresh chives finishes it off with a touch of color and brightness.

Interestingly, dishes combining potatoes and eggs go back centuries, from Spanish tortillas to rustic farmhouse breakfasts. This recipe carries that tradition into a modern American version—familiar, indulgent, yet elevated enough for weekend brunch.

Whether you’re looking for a comforting breakfast-for-dinner option or a dish that impresses at brunch, this Loaded Hash Brown Omelet will win hearts and appetites alike.

Recipe Yield: 2 servings

INGREDIENTS

2 cups shredded hash browns (fresh or thawed frozen)
4 large eggs
4 slices bacon, cooked and crumbled
½ cup diced bell peppers (red or yellow)
½ cup diced onion
½ cup mushrooms, sliced
½ cup shredded cheddar cheese (or cheddar–mozzarella blend)
2 tbsp whole milk
½ tsp salt
¼ tsp black pepper
3 tbsp olive oil, divided
1 tbsp chopped chives (for garnish)

INSTRUCTIONS

1. Cook the bacon:
In a large nonstick skillet, cook bacon over medium heat until crisp. Transfer to a paper towel–lined plate to drain and cool. Once cooled, crumble into pieces and set aside.

2. Cook the hash browns:
In the same skillet, heat 1 tablespoon olive oil (or some bacon fat for more flavor). Add the shredded hash browns in an even layer. Cook 4–5 minutes, flipping once, until lightly golden and partially crisped (they’ll finish inside the omelet). Transfer to a plate to cool slightly.

3. Sauté the vegetables:
Add another 1 tablespoon olive oil to the skillet. Add peppers, onion, and mushrooms. Cook 4–5 minutes until softened and lightly browned. Remove and set aside.

4. Make the egg mixture:
In a large bowl, whisk eggs, milk, salt, and black pepper. Stir in the pre-cooked hash browns until coated.

5. Cook the omelet base:
Heat 1 tablespoon olive oil in a clean nonstick skillet over medium heat. Pour in the egg–hash brown mixture, spreading evenly. Cook 4–5 minutes until edges are golden and center is nearly set.

6. Add the fillings:
Spoon sautéed vegetables, bacon crumbles, and shredded cheese over one half of the omelet. Cover with a lid for 1–2 minutes until cheese melts.

7. Fold and serve:
Carefully fold the omelet in half with a spatula. Slide onto a plate, garnish with chives, and serve warm.

Helpful Tips to Perfect This Recipe

Hash Brown Binding: Mixing the hash browns into the eggs ensures the omelet base is hearty but still flexible enough to fold.
Golden Edges: Cook the egg-hash mixture on medium heat to avoid burning while still achieving a crisp, golden crust.
Balanced Fillings: Use equal portions of vegetables, bacon, and cheese so each bite feels rich yet not overwhelming.

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