American breakfast omelet with potato and bacon hash
ByronTalbott · ♥ 3.7K likes · 122K views · 7 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole eggs
- 1 whole Yukon gold potato
- 2 slabs apple wood smoked bacon
Beat the eggs thoroughly and let the air settle while preparing the rest.
Beating the eggs and letting the air settle
- butter
Peel the Yukon gold potato, cut into small dice and shallow fry in a little butter over medium heat.
Dice the thick-cut bacon and add it to the potatoes; cook 7 to 10 minutes until the bacon is very crisp and the potatoes tender and golden.
- fresh picked thyme
- black pepper
Turn the potato and bacon hash out onto a tray lined with paper towels.
Heat the non-stick pan, not too hot, but hot enough to set the bottom layer of egg quickly; add the eggs.
Setting the omelet and finishing in the oven
Once the bottom is set, transfer the pan to a 375F oven for about 5 minutes, shaking gently to check the set.
- green onions
- Colby Jack cheese or sharp cheddar
When the edges pull away and the centre is just setting, add the warm hash, green onions and cheese; return to the oven about 3 minutes until the cheese melts.
Loosen the edges, fold the back third over the middle and use the plate to make the final fold.