Fill hashbrown potato carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
Mix hashbrowns and eggs in a medium bowl.
Heat an 8-inch non-stick skillet, or a griddle, over medium heat. Coat with about 2 teaspoons oil; add 1/2 cup hashbrown mixture and spread to a 6-inch circle.
Add Southwest filling on one side. Cook until top is set and bottom is golden brown, about 5 minutes.
Fold unfilled side over filling and remove from pan.
Repeat to make 5 omelets. Serve warm.