Hash Brown Omelet
recipe adapted from Classic Recipes for Modern People
- 4 strips bacon
- 2 cups cherry tomatoes
- 3 sprigs fresh oregano
- 2 large russet potatoes
- 2 Tbsp vegetable oil, plus more if needed (I used ghee)
- 2 large eggs
- Kosher salt and freshly ground pepper
- Hot sauce for serving
In a nonstick frying pan, cook the bacon over medium heat until crispy, 3—4 minutes on each side. Transfer bacon to a plate. Drain bacon fat from pan, leaving a little to cook tomatoes. Add tomatoes and oregano to the pan and cook until tomatoes start to blister, about 4-5 minutes. Set them aside with bacon.
Using the medium holes on a box grater, grate the potatoes into a bowl. Squeeze to remove excess liquid. Do not rinse. In a nonstick frying pan, heat the vegetable oil (or ghee) over medium heat. Press the grated potatoes tightly into the pan to form a circle; you don’t want any gaps. Cook without disturbing for 3 minutes. Gently swirl the pan. If the entire disk of hash browns moves together without any sticking, you’re in great shape.
Invert a plate over the pan, carefully invert the pan and plate together, lift off the pan, and then slide the omelet back into the pan. Cook the other side until deep golden brown, 2—3 minutes. Remove from the heat and keep warm.
Wipe out the pan used to cook the bacon and set it over medium heat. Carefully crack the eggs into the pan and cook until the whites are just set, about 3 minutes for sunny-side up. Sprinkle with salt and a grind of pepper.
Put the bacon, tomatoes and eggs on one-half of the hash brown omelet and gently fold the other half over to close. Using a spatula, slide the omelet out of the pan onto a plate. Serve right away with hot sauce.