Recipe

The Denver Omelet

Name: The Denver Omelet
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, peeled; 1 tablespoon salted butter; 2 tablespoons olive oil; 1 pound ground beef; salt to taste; ¾ cup diced yellow onions; ¾ cup diced button mushrooms; freshly ground black pepper to taste; 1 pinch cayenne pepper; 1 pinch dried rosemary; ½ cup diced red bell pepper; ½ cup diced poblano pepper; ½ cup thinly sliced green onions

Move over corned beef. There's a new hash in town! If you like hash, you are going to love this version made with ground beef instead of corned. Making a hash is basically a 3-step process: Frying your meat and potatoes, adding onions and mushrooms, and then adding quick-cooking vegetables like peppers. But take a look in the fridge and use any ingredients you'd like because in the game of hash, whoever has the most ingredients wins! Top with a cayenne-dusted poached egg and green onions if you'd like.

Prep 25mCook 25mTotal 50mServes 4

Ingredients

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Instructions

1
Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2
Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3
Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4
Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5
Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6
Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

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