Name: Ham and Cheese Omelet Roll
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 Russet potato (peeled and shredded with a box grater (medium potato is about 6 - 7 ounces)); 1/4 tsp Kosher salt; Black pepper; 1/8 tsp Onion powder; 1/8 tsp Garlic powder; 1/8 tsp Paprika; 2 TBSP Vegetable oil; 1/4 cup Ketchup; 1.25 oz Cream cheese ((softened, at room temperature)); 1/4 cup Milk ((whole milk or 2% milk)); 3/4 TBSP Dijon mustard; 4 large Egg ((at room temperature)); pinch Salt; 0.75 cups Cheddar cheese ((shredded)); 3/4 cup Deli ham ((diced)); 1/3 TBSP Fresh chives ((chopped)); 2 slices Sourdough bread; 4 tsp Your choice of jam; Coffee; Your choice of Sweetener; Your choice of creamer

Ham and Cheese Omelet Roll

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 841kcal

Ingredients

Hash Browns

1 Russet potato peeled and shredded with a box grater (medium potato is about 6 - 7 ounces)
1/4 tsp Kosher salt
Black pepper
1/8 tsp Onion powder
1/8 tsp Garlic powder
1/8 tsp Paprika
2 TBSP Vegetable oil or a high-smoke point oil of choice (amount will vary depending on the size of your skillet. You'll want the oil to be slightly deeper than the thickness of your hash brown)
1/4 cup Ketchup

Omelet Roll

1.25 oz Cream cheese (softened, at room temperature)
1/4 cup Milk (whole milk or 2% milk)
3/4 TBSP Dijon mustard
4 large Egg (at room temperature)
pinch Salt
0.75 cups Cheddar cheese (shredded)
3/4 cup Deli ham (diced)
1/3 TBSP Fresh chives (chopped)
2 slices Sourdough bread
4 tsp Your choice of jam

Coffee

Coffee
Your choice of Sweetener
Your choice of creamer

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible.
In a mixing bowl, combine the grated potato, salt, black pepper, onion powder, garlic powder, and paprika. Mix until well combined.
Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper, leaving enough to hang over the sides as handles. Grease the paper and sides of your baking dish.
Mix the cream cheese until smooth, then add the milk and Dijon mustard and whisk until well combined. Add the eggs and salt and whisk until smooth, well combined, and light.
Transfer the egg mixture to the prepared baking dish and bake at 375°F (190°C) for 30-35 minutes. The eggs should be puffy and set. Remove from the oven and lift from the pan onto a working surface.
Cook the hash browns: Add vegetable oil to a heavy-bottomed skillet. Place the potato mixture into the skillet, cook until golden brown and crispy, then flip over and do the same to the other side.
Brew and prepare the coffee to your liking.
Immediately add ¾ of the shredded cheddar cheese on top of the baked eggs. Add the diced ham.
Roll the egg and fillings starting on one end and working toward the opposite end, peeling back the parchment paper as you go. Place the rolled omelet onto the center of the peeled parchment paper and top with the remaining shredded cheese.
Return the omelet roll to your oven and melt the cheese, for about 4-5 minutes. Once done, sprinkle with chopped fresh chives.
Toast the bread and spread with jam.
Serve omelet roll with hash browns, toast, and coffee.

Nutrition