Recipe: Open Face O'Brien Potato Omelet (2024)

This easy to make omelet combines delicious O'Brien Potatoeswith eggs and bacon and cheddar cheese.. now how can you beat that?

This slightly adapted recipe comes from the folks atOre-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 fromOre-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 isnot enough peppers and onion in the mix...

An alternative to making your own O'Brien Potato fromscratch is to simply add additional peppers and onions... there.. I no longerfeel 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 aneven 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 Istill think I would prefer it even less...

I used butter and olive oil to make my potatoes... I like tocut 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 brownthe 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 heavyenamel covered pan makes a pretty nice presentation.

They naturally add all the peppers and onions in the panwith the potatoes (they're all frozen together in their mix).. if you're makingthis from scratch... cook the potatoes until they are almost done.. then addthe peppers and onions.. you want them to get soft not browned.. otherwise theyhave a bitter taste.

I crumbled bacon over the top.. their recipe calls just forbacon bits... so I suppose you could buy the ones in the jar.. but making baconis easy.. makebacon in the oven.. quick, easy and a snap to clean up... no messystove... click here for instructions.

I originally followed their instructions by sprinkling theshredded cheddar cheese over the top and continued to cook it on the stovetop... what happened was my eggs .. I feel... browned more than I would like onthe bottom... a better way is to preheat your oven to 375 or 400... and placethe 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 sourcream.. so that suggest went over bighere... salsa would also be outstanding on this.

This is easy.. follow my step by step instructions.. and youcan have a scrumptious breakfast on the table in about 40 minutes.

Recipe: Open Face O'Brien PotatoOmelet

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 overmedium high heat.

Add the potatoes and cook until the potatoes are almostfinished cooking (you want the potatoes soft on the inside and slightly crispon 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 itlightly 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 cookedO'Brien Potatoes over the eggs. Sprinklewith cooked chopped bacon and then with shredded cheddar cheese. Sprinkle with green onion.

Place the skillet in the preheated oven until cheese hasmelted... about 3-5 minutes.. watch it so it doesn't burn.

TIP: If you don't havean oven-proof skillet... put the potatoes, bacon, cheese and green onion overthe eggs after they are set but not fully done cooking... then lower the heat onthe stove a bit and cover... the eggs should cook completely as the cheesemelts.