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Loaded Grilled Hash Brown Omelets

Hash brown omelet with a crispy, golden crust and a melty loaded filling. Cook on a cast iron skillet over a campfire until the eggs are set and the bottom stays crisp.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

frozen hash browns
  • 20 oz frozen hash browns thawed
eggs
  • 6 eggs beaten
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
cooked bacon
  • 0.5 cup cooked bacon crumbled
green onions
  • 0.25 cup green onions sliced
bell peppers
  • 0.5 cup bell peppers diced
salt and pepper
  • 1 salt and pepper to taste
butter or oil
  • 4 tbsp butter or oil divided

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash brown crust
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over a campfire until melted and shimmering, indicating it’s ready for browning.
  2. Spread half the frozen hash browns in the skillet and cook for 5 minutes until golden, using visible crisp edges as your cue.
Load and cook the omelet
  1. Pour the beaten eggs over the hash browns and season with salt and pepper, then wait until the top looks partially set.
  2. Add the shredded cheddar cheese, cooked bacon, bell peppers, and green onions over the eggs so the filling evenly covers the omelet.
  3. Top with the remaining frozen hash browns and add the remaining butter around the edges, which should sizzle as it warms.
  4. Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy, checking that the center no longer jiggles.
Serve
  1. Flip carefully or fold in half, then cut into wedges so the layers show in cross-section.
  2. Serve immediately with the crispy golden hash brown exterior and loaded filling inside.

Notes

Pro tip: squeeze thawed hash browns lightly to remove excess moisture so the bottom crisps instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet until hot and crisp again. Freezing isn’t recommended because the hash brown crust can soften. For a lighter option, use turkey bacon and swap half the butter for olive oil while keeping the crust-cook time the same.