Hash Brown Omelet with Cheddar, Tomato, and Basil

Name: Hash Brown Omelet with Cheddar, Tomato, and Basil
Yield: Serves 4
Ingredients: 1 pound, high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes); 1/4 teaspoon, table salt; , Ground black pepper; 1 tablespoon, butter; 1 , medium tomato, cut into small dice; 1 tablespoon, chopped fresh basil; 1 ounce, grated cheddar cheese (1/4 cup)

1 comment

Appears in Cook's Illustrated September/October 1998

No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

In developing our hash browns recipe, we began by testing potato varieties. Best were high-starch russet (baking) potatoes. They adhered well, browned beautifully, and had the most pronounced potato flavor. Grating the potatoes helped them ...

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