Hash Brown Omelet with Cheddar, Tomato, and Basil

Name: Hash Brown Omelet with Cheddar, Tomato, and Basil
Total time: 35 min
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)

www.americastestkitchen.com

No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.

Keywords

Quick
Vegetables
Potatoes
Breakfast & Brunch
Cheese
Main Courses

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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)