Denver Omelet Hash Brown Stack With its crisp hash browns and egg layer studded with bell pepper and ham, this meal is an ode to diner breakfasts. It’s technically a sandwich, but you’ll probably do better eating it with a fork—with a bottomless cup of coffee alongside, of course. Makes 1 sandwich
1 large egg 1 tablespoon minced red bell pepper 1 teaspoon minced yellow onion 1 tablespoon diced ham or Canadian bacon 2 frozen hash brown patties, cooked according to package directions and kept warm 1 tablespoon grated cheddar cheese 1 tablespoon ketchup
1 Preheat the breakfast sandwich maker. Break the egg into a small bowl and whisk with a fork until smooth. Stir in the bell pepper, onion, and ham. 2 If necessary, use a knife to trim the hash brown patties to fit the sandwich maker. Place 1 patty in the bottom compartment of the heated sandwich maker. Lower the middle plate. 3 Pour the egg mixture into the top compartment. Close the sandwich maker. 4 Cook for 4 minutes, or until the egg is set. Lift the lid and sprinkle the cheese on top of the egg. Close and let cook for 30 seconds more, until the cheese is melted. Slide open the middle plate to assemble the sandwich and remove it from the sandwich maker. Top with the second hash brown patty and add the ketchup.

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