Denver Omelette Hashbrown (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 large eggs
02 -
1 (16-ounce) package of frozen hash browns, thawed and shredded
03 -
1 medium green bell pepper, diced
04 -
1 medium-sized yellow onion, chopped
05 -
2 ham steaks (8 ounces each), diced into 1/2-inch pieces
→ Dairy
06 -
3/4 cup of sour cream
07 -
1 cup of whole milk
08 -
2 ounces of sharp Cheddar cheese, grated
09 -
4 ounces of shredded pepper Jack cheese with a kick
→ Seasonings and Oils
10 -
Cooking spray
11 -
1 tablespoon of vegetable oil
12 -
2 teaspoons of hot sauce for an extra kick
13 -
1/2 teaspoon of ground black pepper
14 -
2 teaspoons of kosher salt
# Instructions:
01 -
Set your oven to 350°F. Spray a 9x13-inch pan lightly with cooking spray.
02 -
Heat up oil on medium-high in a big skillet. Toss in diced ham, onion, and green bell pepper, and cook until the ham browns and the onion is clear, which takes around 10 minutes.
03 -
Combine hash browns, pepper Jack cheese, 1 1/2 teaspoons of salt, and 1/4 teaspoon black pepper in a big mixing bowl. Spread the mix evenly in the greased baking pan.
04 -
Take your cooked ham and vegetable blend and scatter it evenly over the layer of hash browns in the dish.
05 -
In a bowl, whisk the eggs with milk, sour cream, hot sauce, and the rest of the salt and pepper until it's all smooth. Pour this mix over the layer of ham and sprinkle with Cheddar on top.
06 -
Cover with foil and bake for 40 minutes. Then remove the foil and keep baking for 20 minutes until the center is firm. Let it cool down for about 10 minutes before serving.
# Notes:
01 -
You can assemble up to 12 hours ahead and pop it in the fridge until ready to bake
02 -
Great for serving big groups of people
03 -
Leftovers store well in the fridge and can be reheated