Go Back

Loaded Grilled Hash Brown Omelets

Loaded hash brown omelets with a crispy, golden hash brown crust and a melty cheese-and-egg center, cooked in a cast iron skillet. This campfire breakfast method layers toppings inside and finishes with a quick flip or fold for hearty outdoor cooking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Hash browns and toppings
  • 20 oz frozen hash browns Thawed (from a 20 oz bag).
  • 6 eggs Beaten.
  • 1 cup shredded cheddar cheese
  • 0.5 cup cooked bacon Crumbled.
  • 0.25 cup green onions Sliced.
  • 0.5 cup bell peppers Diced.
  • 0.25 tsp salt To taste (estimate).
  • 0.25 tsp pepper To taste (estimate).
  • 2 tbsp butter Or oil.

Equipment

  • 1 cast iron skillet

Method
 

Cook the 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.
Add egg and fillings
  1. Pour the beaten eggs over the hash browns and sprinkle the cheese, bacon, bell peppers, and green onions on top.
  2. Add the remaining hash browns and tuck small dabs of the remaining butter around the edges.
Set and serve
  1. Cover and cook for 12-15 minutes until the eggs are set and the bottom is crispy.
  2. Flip carefully or fold in half, cut into wedges, and serve immediately.

Notes

Pro tip: keep the heat steady so the hash brown crust browns without burning, and press the surface lightly so the fillings stay wrapped. Store leftovers covered in the fridge up to 3 days; reheat in a skillet until hot and crisp again. Freezing isn’t recommended for best texture. For a lighter option, use turkey bacon and reduce cheese to 1/2 cup.