Ingredients:

  • 2 cups (300g) frozen shredded hash browns, thawed and patted dry
  • 2 tbsp (28g) unsalted butter
  • 8 large eggs
  • 1/4 cup (60ml) heavy cream
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) white pepper
  • 1 cup (150g) diced cooked ham
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/4 cup (40g) diced white onion
  • 1/4 cup (40g) diced red bell pepper
  • 1 tbsp (15g) vegetable oil

Instructions:

  1. Heat the vegetable oil over medium heat. Add the diced onions and red bell peppers, sautéing until they become translucent and fragrant (about 3–4 minutes). Stir in the diced ham just until heated through, then remove the mixture from the pan and set aside.
  2. Melt the butter in the same skillet over medium-high heat. Spread the thawed, dried hash browns in an even layer across the pan. Press down firmly with your spatula.
  3. Cook undisturbed for 5–7 minutes until the bottom is a deep mahogany-brown and releases easily from the pan. Flip in sections or as one large pancake and sear the other side for 3 minutes.
  4. Lower the heat to medium-low. Whisk the eggs, cream, and seasoning in a bowl until completely smooth. Pour the egg mixture evenly over the golden hash browns.
  5. As the edges begin to set and look opaque, sprinkle the sautéed filling and shredded cheese over one half of the omelet. Gently fold the other half over the filling.
  6. Cover with a lid for 60 seconds to ensure the cheese is fully melted and the center is velvety.