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Loaded Grilled Hash Brown Omelets

Loaded hash brown omelets with a crispy hash brown crust and a melty, loaded egg-and-cheese filling. Cook in a cast iron skillet over a campfire for a hearty campfire breakfast with golden edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Grill the hash brown crust
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over a campfire until melted and shimmering.
  2. Spread half the hash browns in the skillet and cook for 5 minutes until golden on the bottom with crisp edges.
Load and set the eggs
  1. Pour the beaten eggs over the hash browns and scatter the cheddar cheese, bacon, bell peppers, and green onions evenly over the top.
  2. Top with the remaining hash browns and add the remaining butter around the edges to help crisp and brown.
  3. Cover and cook for 12-15 minutes until the eggs are set and the bottom crust is crispy, with steam building under the lid.
Finish and serve
  1. Flip carefully or fold in half, using a quick confident motion to keep the crust intact.
  2. Cut into wedges and serve immediately while the cheese is melted and the hash brown crust stays crisp.

Notes

For the crispiest base, press the hash browns firmly into an even layer before the first cook and keep the skillet covered only during the egg-setting stage. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet to re-crisp. Freezing is not recommended because the crust softens. For a lighter option, swap half the bacon for turkey bacon and use part-skim cheddar.