I just learned how to make the world’s easiest and most delicious omelets and I used a product I would never have suspected could make the difference! I was, recently, given an opportunity to try Hungry Jack Premium Hash Brown Potatoes. They are phenomenal! They are dehydrated, so an entire pound of hashbrowns comes in one small carton. It hardly uses any shelf space in the pantry, does not require me to spend time peeling and shredding potatoes (meaning I can have them prepared in minutes!) and does not have to be frozen or refrigerated. What used to be a chore and a once in a while treat, is now a quick easy supper (or breakfast 🙂 ) starter. I love this concept!
Sadly, the skillet I received in the review package will not work on my induction range, which requires cast iron or stainless steel pots and pans to activate the electromagnet that creates heat. My daughter will get good use out of it, however, and for the purposes of this review, the hashbrowns are undoubtedly the star. I love this product! Look how I used them to create omelets for a yummy breakfast-for-dinner meal.
- 1 carton Hungry Jack Premium Hashbrowns
- 3 large eggs
- 1 to 1½ cups hot water
- ¾ cup onions, finely diced
- ¾ cup red bell pepper, finely diced
- 1½ cups smoked sausage, finely diced
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
- 1 Tablespoon oil for skillet
- Open carton and cover dehydrated hashbrowns with hot water, up to the level indicated on the carton.
- Set carton aside for around 12 minutes, until the potatoes are fully re-hydrated and have absorbed all the water.
- Dice veggies and meat for omelet filling.
- Heat oil in skillet to get it hot and ready to fry omelets.
- In a medium mixing bowl, lightly beat the three eggs.
- Add the fully re-hydrated hashbrowns to the eggs and mix until combined.
- I used ⅓ of the mixture and spread it into the bottom of a hot skillet.
- as it began cooking up, I placed the desired vegetable, meat and cheese toppings on ½ of the omelet.
- Once the underside of the omelet was nicely browned, I used the pancake turner to fold the untopped half over the side with the toppings and let it finish cooking for just a minute or two, so the cheese melted and the egg was completely set.
Hungry Jack is generously sponsoring TWO giveaways of the prize pack I recieved: skillet, spatula, apron and 3 cartons of Premium Hashbrowns. Be sure to enter, below!
You must be 18 or older and a resident of the U.S. to enter. Mandatory Entry must be completed before any optional entries will count. Winner will be selected in a random drawing using random.org. Deadline to enter is midnight, (CST), Sunday, October 30, 2011.
Visit Hungry Jack, and in a comment below, tell me which recipe you would love to make with their Premium Hashbrowns.
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- Tweet this giveaway (maximum of 1x per day, please). Win a Hungry Jack Gift Pack w/ a skillet, apron, spatula & 3 cartons of Hungry Jack Premium Hashbrowns. http://ow.ly/71G9W #giveaway Leave a comment below with a link to your tweet.
- Post this giveaway on your Facebook page. Win a Yummy Breakfast-for-Dinner Hungry Jack Gift Pack with a skillet, apron, spatula & 3 cartons of @Hungry Jack Premium Hashbrowns. @Busy-at Home.com http://ow.ly/71G9W Leave a comment below with a link to your post.
I received the Hungry Jack Gift Pack in order to test the product and conduct this review. No monetary compensation was received and a positive review was not required. As always, at Busy-at-Home, the views and opinions expressed are wholly my own.
This recipe post is linked to Tasty Tuesday.