Loaded Grilled Hash Brown Omelets

Loaded Grilled Hash Brown Omelets

Hash brown omelets with a crispy, golden crust and a loaded egg filling—cheddar, bacon, peppers, and green onions. Made in a cast iron skillet for easy outdoor cooking and a hearty campfire breakfast texture.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

Hash brown base

20 oz frozen hash browns Thaw the hash browns before cooking.
2 tbsp butter or oil Use for the skillet and to help crisp the bottom.

Omelet filling

6 eggs Beaten until uniform.
1 cup shredded cheddar cheese Add over the eggs for melty pockets.
0.5 cup cooked bacon Crumbled.
0.5 cup bell peppers Diced.
0.25 cup green onions Sliced.
0.25 salt and pepper To taste; season both egg and hash brown layers.

Equipment

1 cast iron skillet

Method

Heat the skillet

Heat 2 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering.

Cook the first hash brown layer

Spread half the hash browns in the skillet and cook for 5 minutes until golden with crisp edges.

Add the egg and toppings

Pour the beaten eggs over the hash browns, then add the cheddar cheese, bacon, bell peppers, and green onions.

Finish with the second layer

Top with the remaining hash browns and add the remaining butter around the edges of the skillet.

Cover and cook until set

Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy.

Serve

Flip carefully or fold in half, cut into wedges, and serve hot.

Notes

For the crispest bottom, keep the heat steady and avoid stirring once the first hash brown layer is in the skillet. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet until hot and crisp again. Freezing is not recommended due to texture changes. For a lighter option, swap bacon for turkey bacon and use a smaller amount of butter or oil.