Perkins Family Restaurants Granny's Country Omelette
Menu Description: "Brimming with a blend of diced ham, onions, crisp celery and green peppers folded into a rich, luscious cheese sauce. With hashed browns tucked inside."
The same year that Matt and Ivan Perkins opened their first diner, they started selling franchise rights to other entrepreneurs. Back then, the name for the chain west of the Mississippi was still Smitty's, and to the east it became Perkins Pancake House. Soon, the name was changed to Perkins Cake & Steak. But that wouldn't last either. In the seventies the western chain of Smitty's and the eastern Perkins consolidated, and Perkins Family Restaurants, as we know it today, was born.
Secret breakfast recipes are what originally made Perkins famous. The trademarked Granny's Country Omelette is a popular menu selection from the "Premium Omelettes" column. It is a clever design for an omelette with the hash browns hidden away inside the folded eggs in a compartment separate from the other filling ingredients.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
- 1 cup frozen hash browns, uncooked
- 2 tablespoons butter
- 1/2 green bell pepper, diced (1/2 cup)
- 1/2 red bell pepper, diced (1/2 cup)
- 2 slices white onion, diced (1/2 cup)
- 2 tablespoons minced celery
- 5 ounces ham, diced (1/2 cup)
- 1/2 pound Velveeta cheese spread
- 3 tablespoons milk
- 6 large eggs
1. Cook the hash browns following the directions on the package.
2. Saute the vegetables in 1 tablespoon of butter over medium/high heat. Cut the ham into very small cubes and toss it in with the vegetables. After 3 to 5 minutes, when the ham starts to brown, it's ready.
3. Prepare the cheese sauce while the ham and vegetables are cooking. In a small saucepan, combine the cheese spread with the milk over low heat. Stir occasionally until melted. Be careful not to burn it.
4. Use a 12-inch frying pan or omelette pan for making the omelette. While the pan is preheating over medium heat, beat the eggs in a mixing bowl until smooth and creamy, but not foamy. Put 1/2 tablespoon of butter into the middle of the pan and swirl it around. Pour half of the beaten eggs into the buttered pan and swirl the pan around to coat the entire bottom with eggs. You want only a thin layer of eggs in the pan. This may require that you use a bit less than half of the eggs, so you may have some beaten egg left over in the end. Salt the eggs.
5. When the eggs have cooked for a minute or so, pour a quarter of the sauteed filling onto the eggs in a vertical line to the left of the middle, leaving enough room so that you will be able to fold over the top and bottom. Spoon half of the hash browns parallel to the filling just to the right of the middle. Fold the top and bottom of the omelette in, then fold the omelette from the left, over the top of the vegetable and ham filling. Fold the omelette once again, over the hash browns, then fold it one more time. Let it cook for another minute or so.
6. Carefully slide the omelette out of the pan, seam-side down, onto a plate. Put this omelette into a 250 degrees F oven to keep it warm until the second omelette is done. Cook the other omelette.
7. When both omelettes are done, pour a generous helping of cheese sauce over each one and sprinkle the remaining veggies and ham over the cheese sauce.
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