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Loaded Grilled Hash Brown Omelets

Hash brown omelet with a crispy grilled crust filled with eggs, cheddar, bacon, and colorful peppers. Cook in a cast iron skillet over campfire heat so the bottom turns golden and the eggs set.
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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
  

Hash brown omelet components
  • 20 oz frozen hash browns Thaw before cooking.
  • 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.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 4 tbsp butter or oil Use to grease the skillet; divided.

Equipment

  • 1 cast iron skillet

Method
 

Cook the crispy hash brown base
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering.
  2. Spread half the hash browns in the skillet and cook for 5 minutes until golden on the bottom.
Load and cook the omelet
  1. Pour the beaten eggs over the hash browns and add the cheddar cheese, cooked bacon, bell peppers, and green onions.
  2. Top with the remaining hash browns and add the remaining butter or oil around the edges.
  3. Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy.
Finish and serve
  1. Flip carefully or fold in half, then cut into wedges and serve while hot.

Notes

Pro tip: keep the hash browns pressed into an even layer so the bottom crisps before the eggs set. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet until hot and crisp again—freeze is not recommended for best texture. For a lighter swap, use turkey bacon and reduce the added butter/oil to 3 tablespoons.