This easy to make omelet combines delicious O'Brien Potatoes
with eggs and bacon and cheddar cheese.. now how can you beat that?
This slightly adapted recipe comes from the folks at
Ore-Ida.. the makers of frozen O'Brien Potatoes.
Read on for some helpful tips to help make your meal a success.
TIPS
I fell a tad guilty saying this.. the recipe does come from
Ore-Ida... but... I prefer making my own O'Brien Potatoes.... make no mistake..
I used to use their O'Brien Potatoes.. but in recent years I just feel there is
not enough peppers and onion in the mix...
An alternative to making your own O'Brien Potato from
scratch is to simply add additional peppers and onions... there.. I no longer
feel guilty.
However, I do like making my own and this recipe is the
"from scratch" recipe.
When dicing your potatoes.. make sure you cut them into an
even size... this way they will cook evenly.
I used Russet potatoes.. you can use any variety...
They use A LOT more butter than I do.. I cut it back and I
still think I would prefer it even less...
I used butter and olive oil to make my potatoes... I like to
cut the fat a bit and I find olive oil makes the butter less likely to brown.
The big pan I used in the final part simply did not brown
the potatoes well.. if you have a cast iron pan.. make the potatoes in that..
in fact the whole dish could be made in that.. but I must admit the heavy
enamel covered pan makes a pretty nice presentation.
They naturally add all the peppers and onions in the pan
with the potatoes (they're all frozen together in their mix).. if you're making
this from scratch... cook the potatoes until they are almost done.. then add
the peppers and onions.. you want them to get soft not browned.. otherwise they
have a bitter taste.
I crumbled bacon over the top.. their recipe calls just for
bacon bits... so I suppose you could buy the ones in the jar.. but making bacon
is easy.. make bacon in the oven.. quick, easy and a snap to clean up... no messy
stove... click here for instructions.
I originally followed their instructions by sprinkling the
shredded cheddar cheese over the top and continued to cook it on the stove
top... what happened was my eggs .. I feel... browned more than I would like on
the bottom... a better way is to preheat your oven to 375 or 400... and place
the pan in there to melt the cheese.. it takes about 3 minutes is all. Just make sure you use an oven-proof skillet.
They suggest sour cream as a garnish... we love sour
cream.. so that suggest went over big
here... salsa would also be outstanding on this.
This is easy.. follow my step by step instructions.. and you
can have a scrumptious breakfast on the table in about 40 minutes.
Recipe: Open Face O'Brien Potato Omelet
All you need:
3 large Russet Potatoes, peeled and diced
1 tablespoon butter
1 tablespoon olive oil
1 medium size red pepper, diced
1 medium size green pepper, diced
1 small onion, finely diced
3 strips of bacon, cooked and chopped
6 eggs, beaten
Dash of milk
Butter flavor cooking oil spray
1/2 cup shredded cheddar cheese
1/4 cup green onion, sliced
Sour Cream (optional)
Salsa (optional)
All you need to do:
Preheat the oven to 375 degrees F.
In a heavy skillet melt the butter with the olive oil over
medium high heat.
Add the potatoes and cook until the potatoes are almost
finished cooking (you want the potatoes soft on the inside and slightly crisp
on the outside ... assuming you want them crisp)
Add the onions and peppers and cook them until soft. Mix well.
In another heavy skillet that is oven proof... spray it
lightly with butter flavor cooking oil spray.
Heat it over medium high heat.
Add the eggs and allow to cook until set.
Remove the skillet from the heat and spoon the cooked
O'Brien Potatoes over the eggs. Sprinkle
with cooked chopped bacon and then with shredded cheddar cheese. Sprinkle with green onion.
Place the skillet in the preheated oven until cheese has
melted... about 3-5 minutes.. watch it so it doesn't burn.
TIP: If you don't have
an oven-proof skillet... put the potatoes, bacon, cheese and green onion over
the eggs after they are set but not fully done cooking... then lower the heat on
the stove a bit and cover... the eggs should cook completely as the cheese
melts.
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