The Best Gluten-Free Hashbrown Omelette

Hey friends! Welcome back to OhEfuaye. I’m so glad you are here to enjoy another amazing article on the blog.

Breakfast or brunch, lunch or any meal in between these hashbrown omelettes are sure to satisfy. This dish is delicious and easily customizable to add in whatever meat, veggie, and cheese you desire.

Another, huge bonus with this recipe is that it is gluten-free! I maintain a gluten-free diet due to dietary restrictions and I find this recipe to be such a delicious addition to my menu of foods. In addition, this recipe could easily be turned into a vegan-friendly meal!

Prep time: 15 minutes Cook Time: 22 minutes

Ingredients:

• 4 Yukon gold potatoes
• 1/2 Onions, chopped
• 1/2 Pepper (red, green, yellow), chopped or thinly sliced
• 1/2 cup of shredded cheese
• Ground beef or 1 chicken breast (optional)
• Sour cream, optional for garnish
• 2 cups of spinach (optional)
• 1/2 avocado (optional)

Spices:

• Black pepper
• Salt
• Thyme (optional)
• Red hot chili pepper (optional)

These are my recommended ingredients but you can mix and match with any toppings of your choice.

Procedure 1: Hashbrowns

1. Wash whole potatoes and pat dry with a kitchen towel.
2. Once potatoes are fully dry shred potatoes into a mixing bowl.
3. After shredding, season potatoes with salt and black pepper/ or thyme.
4. Arrange the shredded potatoes in a flat even layer on the George Foreman grill for 10-12 min. When the potato layer is brown and crisp then that means the hashbrown layer is ready.
5. Once hashbrown is done set it on a plate.

Procedure 2: Chicken Breast &/or Ground Beef

1. Slice chicken breast and place in a bowl; seasoning to taste.
2. Place ground beef in a bowl; seasoning to taste.
3. In a heated and oiled medium non-stick pan place seasoned chicken or beef, occasionally stirring till browned.
4. Add in onions and peppers, stir, and season to taste
5. Stir-fry till satisfied

Optional: Add in spinach or other vegetables

Procedure 3: Add toppings & garnish

1. Evenly sprinkle shredded cheese on grilled potato omelette
2. Add chicken and/or beef mixture on top
3. Sprinkle more shredded cheese evenly on top
4. Add more of your favorite toppings and enjoy!
5. Garnish with sour cream (optional)

Additional Tips:

• Make sure washed potatoes are very dry because it will be harder for it to grill if wet
• Evenly layer out shredded potatoes on the grill, if there is to much-shredded potato on grill, it will not cook all the way through
• Remember the fewer potatoes = smaller omelette; 4 regular sized potatoes = large omelette

So that is how to make a delicious hashbrown omelette. I hope you enjoyed this recipe straight from OhEfuaye’s kitchen.

Make sure to comment down below and let me know what other toppings would be a nice addition to the omelette! Don’t forget to pin this recipe on Pinterest and share it with your family and friends.

Till next time,

** All photos in the post are taken directly from OhEfuaye’s kitchen. All photos are the property of OhEfuaye.com.