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puffed hash omelet

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe appeared on the label of a can of roast beef hash and provides an alternative way to serve the hash. This is good if you're in a hurry and don't have time to make hash from leftovers.

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For puffed hash omelet

  • 6
    eggs
  • 2 Tbsp
    water
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    butter
  • 1 can
    (15 oz.) roast beef hash
  • 1/3 c
    chopped green bell pepper
  • 1/2 tsp
    chili powder
  • 1/2 c
    shredded monterey jack cheese

How To Make puffed hash omelet

  • 1
    In a bowl, beat together eggs, water, salt, and pepper. Melt butter in a large skillet or omelet pan; pour in egg mixture.
  • 2
    Cook over low heat, pushing edges in toward center as mixture sets. Tilt and turn pan as necessary to allow uncooked portion to flow to the edge. When surface is set but still moist, slide omelet onto oven-proof plate or baking sheet.
  • 3
    In a bowl, combine hash, bell pepper, and chili powder; spoon evenly over top of omelet.
  • 4
    Bake in a preheated 400-degree oven for 10 minutes. Sprinkle with cheese. Bake 5 minutes longer. Fold omelet in half.
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