Go Back

Loaded Grilled Hash Brown Omelets

Hash brown omelet with a crispy golden crust and a loaded egg-and-cheese filling, cooked right in a cast iron skillet over a campfire. This hearty breakfast combines thawed hash browns, beaten eggs, cheddar, bacon, and colorful peppers for a sturdy outdoor-style skillet omelet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 20 oz frozen hash browns thawed
Eggs
  • 6 eggs beaten
Cheese
  • 1 cup shredded cheddar cheese
Bacon
  • 0.5 cup cooked bacon, crumbled
Toppings
  • 0.25 cup green onions, sliced
  • 0.5 cup bell peppers, diced
  • salt and pepper to taste
Butter or oil
  • 4 tbsp butter or oil

Equipment

  • 1 cast iron skillet

Method
 

Cook the crispy hash brown base
  1. Heat 2 tablespoons butter in a large cast iron skillet over campfire until melted and shimmering.
  2. Spread half the hash browns in the skillet and cook for 5 minutes until golden, keeping them in an even layer for crisp edges.
Load and set the eggs
  1. Pour the beaten eggs over the hash browns and add the shredded cheddar, crumbled bacon, diced bell peppers, and sliced green onions so the filling is evenly distributed.
  2. Top with the remaining hash browns and add the remaining butter around the edges, then cover the skillet.
  3. Cook for 12-15 minutes until the eggs are set and the bottom is crispy; look for no visible liquid egg when you lift the cover slightly.
Finish and serve
  1. Flip carefully or fold in half, using a sturdy motion to avoid tearing the crispy crust.
  2. Cut into wedges and serve immediately so the hash brown exterior stays crisp.

Notes

For the crispiest crust, keep the hash browns in a tight, even layer and avoid stirring once they’re down. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or oven until hot and the exterior regains crunch (freezing not recommended for best texture). If you want a lower-fat option, use reduced-fat cheddar and turkey bacon.