This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Mashed potato omelet poll

  • Filter
  • Time
  • Show
Clear All
new posts

    Mashed potato omelet poll

    I make a lot of omelets. I’m good at it (thanks, Jacques).

    I have leftover mashed potatoes, and some onions and red peppers. Sometimes I sauté the onions and peppers and mix them into the eggs, then make the omelet; sometimes I sauté them and then use them to fill the omelet. Both ways are valid, both are delicious.

    I was thinking about using those leftover mashed potatoes, because that will be really good. I’ve already decided what I’m going to do, but I’m curious what everyone else would do. What I’m going to do is, sauté the onions and peppers, then mix the potatoes in and get a nice bit of browning, then fill the omelet with that, and also cheese. But mixing the potatoes and eggs together first, well, that would also be great and I’ll probably do that sometime in the future as well.

    Mix the eggs and potatoes and fill with cheese etc
    Fill the eggs with potatoes and cheese etc

    What, no bacon?


      I thinks me, either, aither, or; yer gonna have a Great Omelette, Brother!!! Let's Roll!!!


        Interesting. I've never tried the mashed potatoes in the egg.
        I also make a lot of omelets, not the French style, and I'll use the typical onion, peppers, mushroom's, cheese as a filling. I now also add a sprinkle of S&G and fresh spinach leaves.
        Depending what we have I'll also add bacon, Canadian bacon, sausage or any leftover meats, ham, steak, pork butt, brisket,.......... What I have done with success is mix leftover salmon with leftover mashed potatoes and make a potato pancake, fried with a little butter in the pan.


          If you mix eggs with your potatoes, you essentially have a potato pancake type mix. This opens a big and wonderful can of worms, as you can use this mix in so many different ways. You can add any cooked meat or veg you like to the mix,plus egg, then patty them up, dust in flour and brown well on both sides. Top with eggs any style, then finish with whatever sauce or gravy you like. My grand kids love this. You can also use this mix as a "crust" for a quiche. You can also mix in eggs and a bit of flour to make potato crepes, which you can fill to your liking. Endless possibilities.


          • smokin fool
            smokin fool commented
            Editing a comment
            Agreed, no wrong answer here mix in any order/way you want.
            Sautéd onions and peppers are a must and the bacon suggestion is spot on.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Tummy Rumblin

          • crazytown3
            crazytown3 commented
            Editing a comment
            Ya, mine too. I think I'm making omelets for dinner tonight.

          I too enjoy omelettes. If I ever have any shredded cabbage on hand I like to stir fry until not quite soft (little crunchy) before adding the egg. The combinations of fillings is one of the main reasons we have them every weekend and sometimes for weeknight supper.


            Fake poll. You obviously should do both and report back. With pictures.


            • FireMan
              FireMan commented
              Editing a comment
              That’s why I hate polls, they’re all fake!

            Mosca, yes, thanks Jacque!


              Man omelets are SO adaptable and delicious no matter what you do. I actually made a chicken soup omelet and it was outstanding. My wife made a very thick homemade chicken soup and I spooned it into an omelet (using Meathead's French omelet recipe except I used a bigger pan to thin it some) and I can't describe how delicious it was.

              Love the idea of browned mashed taters inside an omelet!


              • crazytown3
                crazytown3 commented
                Editing a comment
                That combination never would have occurred to me EVER. I'm trying that next time I make soup.


            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            GrillGrates Take Gas Grills To The InfraredZone

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker