Tomato-Basil Omelet and Hash Brown Potatoes

Well last night I decided to make breakfast for dinner. Usually a big hit at our house, but not last night. I will blame it on the fact that I was using two new recipes, Tomato-Basil Omelet and Hash Brown Potatoes. The potatoes were just fine, nothing special about them either way, but the omelet was, "one of the worst things I've ever eaten" according to my poor husband. I didn't think it was that bad, but Austin hates quiche, and that's pretty much what it was.
So, I'm pretty sure I won't be making this again, at least when Austin is eating with me...

Tomato-Basil Omelet

Ingredients


2 tablespoons fresh basil, chopped

4 eggs

4 medium green onions, chopped (1/4 cup)

1 pinch salt

3 tablespoons butter

1/4 cup tomato, diced

4 tablespoons butter

Directions

1Crack the eggs into a bowl, add salt, and mix with a wire whisk.

2Melt the butter in a frying pan, add onions and cook for 2 minutes. Stir in tomato and basil, cook until warmed through. (about 1 minute) Add the egg mixture.

3As the mixture begins to set at the bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring.

Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper


Hash Brown Potatoes

1 lb. russet potatoes, peeled


1/2 tsp. garlic salt

1/8 tsp. white pepper

2 Tbsp. butter

1 Tbsp. olive oil

3 Tbsp. grated onion

Preparation:

Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.

Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragrant, add all of the potatoes and pack down with a spatula.



Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5-6 minutes longer, until the bottom is crisp and golden brown. Serve immediately. 4-6 servings

I always end up cooking mine much longer because everyone at my house loves them crunchy. So, it ends up being 15 minutes on one side and 12 minutes on the other :)