Denver Omelet Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 40
- Sodium
- 686
- Total: 40 min
- Active: 40 min
Ingredients
2 russet potatoes, peeled
2 large egg whites
Juice from 1 lemon
Kosher salt
Canola oil
2 tablespoons unsalted butter
6 ounces thick-cut ham, cut into 1/4-inch cubes
1 red bell pepper, stemmed, seeded and cut into 1/4-inch pieces
1 green bell pepper, stemmed, seeded and cut into 1/4-inch pieces
1 bunch green onions, sliced
Sour cream and finely chopped fresh chives, for serving
Directions
- Shred the potatoes, on the largest holes of a box grater, over a large bowl of cold water. Strain and transfer the shredded potatoes to a clean flour sack dish towel. Ring out all the water and add to a large bowl.
- Whip the egg whites in a small bowl until soft peaks form. Fold in the potatoes, lemon juice and 1/2 teaspoon salt.
- Coat the bottom of a large nonstick skillet with oil and heat over medium-high heat. Carefully add the potato mixture to the skillet and gently pat down. Cook until golden brown on the bottom, about 7 minutes. Top the skillet with a plate and while holding the two securely together, flip the hash brown out onto the plate. Add a bit more oil to the skillet and heat over medium-high until shimmering. Slide the hash brown back into the skillet and cook the other side until crisp and the entire potato cake is warmed through, 5 to 8 more minutes. Remove from the pan and cut into wedges.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring, until brown and starting to crisp, about 3 minutes. Remove ham and set aside. Add the bell peppers and cook, stirring, until tender and beginning to brown, about 5 minutes. Add the ham back to the skillet. Add the green onions and stir to combine.
- Top wedges of hash brown with the ham-and-pepper mixture. Dollop with sour cream and sprinkle with chives.