Hash Brown Omelet with Cheddar, Tomato, and Basil | America's Test Kitchen

Ingredients

• 1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
• 1/4 teaspoon table salt
• Ground black pepper
• 1 tablespoon butter
• 1 medium tomato , cut into small dice
• 1 tablespoon chopped fresh basil
• 1 ounce grated cheddar cheese (1/4 cup)