Hash Brown Omelet with Ham & Wisconsin Sharp White Cheddar

INGREDIENTS

• 1 medium russet (baking) potato (1/2 lb.), peeled, grated (1-1/2 cups)
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper

• 2 Tbsp. butter
• 1/2 cup (2 oz.) diced cooked ham
• 1/2 cup (2 oz.) Sargento Artisan Blend® Shredded Wisconsin Sharp White Cheddar Cheese

DIRECTIONS

• 1

  Combine potato, onion, egg, salt and pepper in a medium bowl; mix well. Melt butter in a 10-inch nonstick skillet over medium heat. Add potato mixture, spreading out to a single layer. Cook 4 minutes or until deep golden brown. Use a wide spatula to carefully flip potato over so browned side is up (or slide onto a plate and flip over back into skillet). Cook 3 minutes or until bottom begins to brown.

• 2

  Spoon ham and cheese down center of potato mixture. Use spatula to fold omelet in half over filling. Reduce heat to low; cook 2 minutes or until filling is heated through and cheese is melted. Cut in half and transfer to 2 serving plates.

Chef gregg wangard