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Loaded Grilled Hash Brown Omelets

Hash brown omelets made on a campfire skillet with a crisp golden hash brown crust and a loaded, melty egg-and-cheese filling. This outdoor cooking breakfast uses a covered cook to set the eggs while keeping the bottom crispy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Hash brown crust and omelet filling
  • 20 oz frozen hash browns Thawed.
  • 6 eggs Beaten.
  • 1 cup shredded cheddar cheese
  • 0.5 cup cooked bacon Crumbled.
  • 0.25 cup green onions Sliced.
  • 0.5 cup bell peppers Diced.
  • 4 tbsp butter or oil
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Campfire hash brown omelet
  1. Heat 2 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering.
  2. Spread half the frozen hash browns in the skillet and cook for 5 minutes, stirring only as needed, until golden and crisp around the edges.
  3. Pour the beaten eggs over the hash browns and sprinkle with shredded cheddar cheese, cooked bacon, bell peppers, and green onions.
  4. Top with the remaining frozen hash browns and add the remaining butter or oil around the edges for extra browning.
  5. Cover the skillet and cook for 12-15 minutes until the eggs are set and the bottom is crispy; season with salt and pepper to taste during cooking.
  6. Flip carefully or fold in half, cut into wedges, and serve immediately.

Notes

Pro tip: keep the lid on most of the covered cook so the egg sets quickly, but uncover briefly at the end to re-crisp the bottom. Store leftovers in the fridge up to 3 days; reheat in a skillet to regain crunch. Freezing is not recommended due to texture changes in the hash brown crust. For a lighter option, use turkey bacon and reduce the cheese slightly.