Vegetarian

Hashbrown Omelette is for Dinner.

Hashbrown Omelette takes 30 minutes to prepare.

Hashbrown Omelette takes 20 minutes to cook.

Hashbrown Omelette makes 4 servings.

The ingredients for Hashbrown Omelette are:

4 - 6 raw potatoes, peeled, grated
1 egg
Flour
Salt, to taste
Dried parsley flakes
Sunflower oil
3 - 4 eggs, additional
Milk
Onion, chopped
Grated carrot
Chives, dried
pepper, to taste
garlic powder
onion flakes
parmesan cheese

I used a 30cm heavy based stainless steel frypan (skillet).

Here is how you make Hashbrown Omelette:

1. Wash, peel and grate the potato into a bowl and leave for half an hour.2. Squeeze out the excess liquid from the potato and place into clean bowl.3. Add 1 egg and flour 1Tbl at a time. Mix with hands until egg and flour are well combined and potato begins to clump together. Add salt and dried parsley to taste.4. Add oil to a large frypan, enough to cover the base and can be swirled onto sides.5. When oil is hot (I set mine to medium-high) add the potato mixture and flatten it out to cover the entire base of the frypan.6. While potato is cooking, briskly whisk up the remaining eggs, milk, onion and carrot. Add the garlic powder, onion flakes, chives, parmesan cheese and pepper to taste.7. Using an egg flip, slide the hashbrown onto a plate, then flip back into the pan to cook the other side. 8. Pour the egg mixture on top, spreading it evenly. Sprinkle some parmesan cheese on top.9. Cook uncovered for about 10 minutes.10. If neccessary, repeat slide and flip to cook the very top of the omelette. Serving Size: Makes enough to feed 4 people 1/4 eachNumber of Servings: 4Recipe submitted by SparkPeople user SUNNYDUCKLING.

The nutritional information for Hashbrown Omelette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 447.1

• Total Fat: 21.5 g
• Cholesterol: 185.0 mg
• Sodium: 795.0 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 5.8 g
• Protein: 16.2 g

The dietary needs meet for Hashbrown Omelette is Vegetarian