Copycat IHOP Omelet and Hash Brown Breakfast
Serving Size / Yield
- 1 russet potato
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 eggs
- 1/8 tsp salt
- 2 tbs diced cooked ham
- 2 tbs diced white onion
- 1/2 tbs butter
- 1/4 cup shredded Cheddar cheese
- 1/2 cup chili, canned or homemade
Peal the potato and start to shred it.
Put the shredded potato in a drainer and run cold water on top.
This is to rinse the starch off the potato.
Do this until water starts to run clear.
Ring water from potatoes using a cheese cloth or your hands, by squeezing the water out of the potatoes over the sink.
Put in a bowl and season with salt and pepper.
Heat a pan on medium and add in butter and oil.
Add in the hash browns and flatten with a spatula.
Once the bottom is crispy, divide potatoes into sections and flip over individually.
Put the hash browns in the oven to keep warm, while you make the omelet.
Beat eggs in a bowl and add in salt.
Now add in ham, cheese, and diced onions.
Heat a skillet on medium heat and coat pan with butter.
Pour egg mixture in the skillet, making sure to evenly distribute the toppings with a spatula.
Let eggs cook, until the top is firm. Then fold the top over an inch and the bottom over an inch.
Roll the omelet over from the left until the egg cover the ingredients.
Remove omelet to a plate.
Pour hot chili over top the omelet and add a side of hash browns.