Loaded Hashbrown Omelets
Y’all, this is breakfast with some horsepower! Crispy hashbrowns loaded with bacon, sausage, peppers, onions, eggs, and plenty of melty cheese. Give those taters time to crisp, and you’ve got yourself some good groceries.
Yield 2 large omelets or 4 servings Prep About 15 minutes | Cook About 25 minutes | Total About 40 minutes
Ingredients
· 1 carton dehydrated shredded hashbrowns, about 4.2 oz (119 g), plus hot water as directed on the package
· 6 slices bacon, about 6 oz (170 g)
· ½ lb (227 g) breakfast sausage
· 1 small onion, diced, about 1 cup (150 g)
· 1 medium red bell pepper, diced, about 1 cup (150 g)
· 8 large eggs
· 2 cups (225 g) freshly shredded Colby Jack cheese, divided
· 1–2 tsp (5–10 mL) Heifer Dust, to taste, or your favorite all-purpose seasoning
· 2–4 tbsp (30–60 mL) reserved bacon grease or avocado oil, as needed for the hashbrowns
· Hot sauce, for serving, optional
Instructions
1. Prep the hashbrowns. Rehydrate the dehydrated hashbrowns with hot water according to the package directions. Drain thoroughly. Dice the onion and pepper, shred the cheese, and beat the eggs in a bowl.
2. Cook the bacon and sausage. Preheat the griddle over low to medium-low heat. Cook the bacon, turning as needed, until it is done to your liking. Brown the sausage beside it, then break it into rustic crumbles and cook through. Move both to a cooler zone and roughly chop the bacon. Reserve the rendered bacon grease.
3. Soften the vegetables. Cook the onion and red pepper in a little of the bacon grease until softened, about 5–7 minutes. Season with some of the Heifer Dust, then move them to the cooler zone.
4. Get those taters crispy. Spread bacon grease or avocado oil over the cooking area. Arrange the drained hashbrowns in two thin rectangles, leaving small gaps for the eggs to settle into. Season with the remaining Heifer Dust to taste. Cook undisturbed until the undersides are golden and crisp, about 8–12 minutes. Increase the heat toward medium if browning is slow, and add a little grease or oil around the edges if they look dry. Do not flip yet.
5. Load them up. Reduce the heat to low. Sprinkle half of the cheese over the hashbrowns, then distribute the sausage, chopped bacon, peppers, and onions evenly between the two rectangles.
6. Add the eggs slowly. Pour half of the beaten eggs over each rectangle a little at a time, letting the eggs settle into the gaps between the potatoes and fillings. Use a spatula to guide any runaway egg back toward the edges. Top with the remaining cheese. Cook gently until the eggs are fully set and the cheese melts, about 4–6 minutes; lower the heat further if the bottoms are browning too quickly.
7. Fold and serve. Once the eggs are set, slide a wide spatula beneath each rectangle and fold it over to make an omelet. Use a second spatula for support if needed. Cut each large omelet in half for four servings and serve hot with hot sauce, if desired. She ain’t got to be purty—she’s got to be good!
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