Southwest Hashbrown Omelet

Southwest Hashbrown Omelet
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  • Basic omelet: 1 carton (4.2 ounce) Hungry Jack® Premium Hashbrown Potatoes; 3 large eggs; canola oil as needed
  • Filling for Southwest Omelet: Add 1-1/2 teaspoons chili powder to carton before adding hot water to hashbrown potatoes; fill each omelet with 1-2 tablespoons each, salsa, diced ham, and green onions; garnish omelet with cilantro and sour cream.
  • Directions

    1. Fill hashbrown potato carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
    2. Mix hashbrowns and eggs in a medium bowl.
    3. 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.
    4. Add Southwest filling on one side. Cook until top is set and bottom is golden brown, about 5 minutes.
    5. Fold unfilled side over filling and remove from pan.
    6. Repeat to make 5 omelets. Serve warm.

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