Omelette Le Hashbrown
Team: Capital City Chefs 1
Host School: Main Street Middle School
Age Group: Middle School
Ingredients
1 lb potatoes
6 eggs
Hand full of chives, minced
2 small tomatoes, chopped
1 green pepper, diced
1 large onion, thinly sliced
1/2 bunch kale, chopped
1 tablespoon butter
1/2 cup grated Cabot cheddar cheese
2 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
Preparation Instructions
Shred potatoes. Add to large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
Mix onion and chive into potatoes until combined.
Heat butter in a large non-stick pan over medium heat. Cook potatoes until a brown crust forms on the bottom, about 5 minutes.
Mix eggs, vegetables, salt and chili powder with whisk.
Heat until cooked through and add to center of cooked hash browns.
Sprinkle with paprika and serve.