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Breakfast / Brunch

Hash Brown "Omelet" with Asparagus & Brie

Transform a plain — but much-loved — potato side dish into a crisp and buttery hash brown omelet. Stuffed with the king of fresh vegetables, plus rich and creamy Brie cheese, this dish is satisfying morning, noon, or night, and it’s just the right amount for a simple breakfast or brunch for two. This recipe easily doubles. Make them one at a time, or use two skillets.

Characterized by its edible, downy white rind and cream-colored, butterysoft interior, Brie is touted as one of the world’s greatest cheeses, especially Brie from France.


2 servings

Total Time

30 minutes

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For the filling, simmer asparagus in a skillet with water to cover until crisp-tender, 3 minutes. Drain asparagus and rinse with cold water until cool to the touch.

Whip Brie and cream in a bowl with a hand mixer until light and fluffy. Stir in chives; season with salt and pepper.

For the potatoes, heat oil in a skillet over medium-high until shimmering. Add 1 Tbsp. butter until melted and foam subsides, swirling skillet to keep butter from burning.

Add potatoes; press with a spatula into a disk.

Cook potatoes (without stirring) until golden on the edges, 78 minutes.

Slide hash browns onto a large plate, cover with another plate, then invert so browned side is up.

Melt remaining 1 Tbsp. butter in skillet over medium-high heat. Slide hash browns back into skillet, browned side up; cook until golden brown, 56 minutes.

Arrange asparagus on half the hash browns, then spoon half of the Brie mixture over top, and season with salt and pepper.

Fold the unfilled hash browns over the filling; let stand 1 minute until cheese melts and asparagus warms.

Cut omelet in half. Top servings with a remaining whipped Brie.


To easily whip the Brie, first remove the rind while it’s chilled, then let it come to room temperature.


Use two plates to quickly flip the hash browns so the cooked side is up, then slide back into the skillet.

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