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Loaded Grilled Hash Brown Omelets

Hash brown omelet campfire breakfast with a crispy golden hash brown crust and a loaded egg, cheddar, bacon, and veggie filling. Made in a cast iron skillet for set eggs and a crunchy bottom, then flipped or folded for easy wedges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns Thawed.
Eggs
  • 6 eggs Beaten.
Cheddar
  • 1 cup shredded cheddar cheese
Bacon
  • 0.5 cup cooked bacon Crumbled.
Green onions
  • 0.25 cup green onions Sliced.
Bell peppers
  • 0.5 cup bell peppers Diced.
Butter or oil
  • 4 tbsp butter or oil
Salt and pepper
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the 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.
Load and finish the omelet
  1. Pour the beaten eggs over the hash browns, then add shredded cheddar, crumbled bacon, diced bell peppers, and sliced green onions.
  2. Top with the remaining hash browns and add the remaining butter around the edges.
  3. Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy.
Serve
  1. Flip carefully or fold in half, then cut into wedges and serve immediately.

Notes

For the crispiest bottom, press the hash browns gently into an even layer and keep the skillet covered only after adding the eggs so the egg sets without steaming the crust. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium until warmed and the edges crisp again. Freezing isn’t recommended because the hash browns lose texture. Dietary swap: use turkey bacon and a dairy-free cheddar alternative if you want a lower-saturated-fat option.