Cheesy Mashed Potato & Bacon Omelet

1 Reviews

SERVINGS

1

PREP TIME

10 min

TOTAL TIME

20 min

GLUTEN FREE

YES

Looking for ways to use leftover mashed potatoes? Whip up this cheesy, bacon-filled omelet!

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
3 slices Jones Dairy Farm Dry Aged Bacon
2 large eggs
Kosher salt and ground black pepper
1 tablespoon butter
3 tablespoons shredded cheddar cheese
1/2 cup leftover or packaged mashed potatoes, reheated in microwave
2 tablespoons sour cream
2 teaspoons chopped chives
DIRECTIONS
Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop. Wipe skillet clean. 

Whisk eggs with pinch of kosher salt and black pepper. 

Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes. 

Arrange cheese, mashed potatoes and 2/3 of bacon on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate, top with sour cream, remaining bacon and chives; serve immediately.

Ratings & Reviews

5/5

write a review
  • 12/05/2019

Easy and delicious in my Dash egg cooker. I made the following changes: 1/4 cup diced ham 1 large egg Salt, pepper 3 T. Milk 1/4 cup shredded cheddar cheese 1/4 cup loaded mashed potatoes Spray omlette pan with non-stick cooking spray. Whisk together egg, milk, salt, and pepper. Stir in cheese, ham, and mashed potatoes. Pour into omlette pan. Fill Dash water cup to the highest point. Pour water into the bottom of the cooker. Put lid on top, do not seal. The loaded mashed potatoes added the perfect seasoning. Otherwise, I would add Montreal steak seasoning to plain mashed potatoes. I'm unsure if the addition of milk was necessary but it was nice and fluffy. I will definitely make this again.

Ingredients

3 slices Jones Dairy Farm Dry Aged Bacon
2 large eggs
Kosher salt and ground black pepper
1 tablespoon butter
3 tablespoons shredded cheddar cheese
1/2 cup leftover or packaged mashed potatoes, reheated in microwave
2 tablespoons sour cream
2 teaspoons chopped chives

Directions

Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop. Wipe skillet clean. 

Whisk eggs with pinch of kosher salt and black pepper. 

Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes. 

Arrange cheese, mashed potatoes and 2/3 of bacon on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate, top with sour cream, remaining bacon and chives; serve immediately.