This Southwest hash brown omelette is my twist on a popular Blackstone griddle breakfast! We took the concept of the classic hash brown omelette and turned the flavor dial up a notch with the addition of chorizo cooked right in the shredded hash browns. Truly one of our top five favorite griddle breakfast recipes!

hash brown omelette with chorizo cooking on a Blackstone griddle

Not Your Average Hash Brown Omelette

I’ve tried making hash brown omelettes in the past, and to be honest, I wasn’t a huge fan. The ratio of shredded hash browns to egg was way off, and I found the popular griddle breakfast to be over-hyped and under-flavored.

But then I made my own Southwest version, cooking chorizo in with the potatoes and adding Cotija cheese and my favorite hot sauce on top, and my mind was forever changed. In fact, when we made this awesome omelette on our griddle cooking YouTube channel, I declared it to be one of my top 5 griddle breakfast recipes that we’ve ever made – and that speaks volumes!

My Southwest hash brown omelette puts all others to shame. Though it probably ties with this loaded meat omelette on the Blackstone.

Hearty enough to serve for breakfast or dinner, and just the right amount of spice that even my wife was stealing bites off my plate. A truly fantastic breakfast to make on the griddle!

Ingredients and Substitutions

ingredients for a hash brown omelette with chorizo

Hash Browns: You need shredded for this recipe. We prefer to use the Simply Potatoes brand of shredded potatoes that you find in the refrigerator section of the grocery store.
Chorizo: Grab your favorite brand – I like to use the Johnsonville Chorizo sausage and cut it out of the casing, because I prefer the texture. You could swap for breakfast sausage or even black beans to make it vegetarian.
Eggs
Veggies: Diced tomatoes, onions, bell peppers, and jalapeños add color and bite. For a milder version, skip the jalapenos.
Cheese: Pepper jack for kick, cheddar for richness, and Cotija for that authentic Southwest finish. You could also do only shredded cheddar to keep costs down, but we love the Cotija cheese in Mexican-inspired dishes.
Seasonings: We used our Spice That Jalapeno All Purpose Seasoning, but you could substitute salt, black pepper, and a little garlic powder.
Butter: I prefer cooking my eggs in butter, but you could sub your favorite cooking fat, like avocado oil or beef tallow.

making two southwest hash brown omelettes on a griddle

How to Make the Best Hash Brown Omelette on the Griddle

Heat the griddle on low to medium heat (depending on what type of griddle you have). Aim for a griddle temperature of about 375-400°F.

*TIP – For the best hash brown omelettes, we’ve found that you should use one bag of Simply Potatoes shredded hash browns, and split it into two piles to make two large omelettes. See the photo above.

cooking ground chorizo on a Blackstone griddle

mixing shredded hash browns and chorizo on a griddle

Step 1: Brown the chorizo. Cook your chorizo until sizzling and browned, breaking it apart as you would for ground beef. When it’s almost done cooking, move the chorizo to the cooler zone of the griddle, leaving behind the flavorful oils.

Step 2: Add the shredded hash browns to the chorizo. Spread hash browns in a thin, even layer in the leftover chorizo grease. Season with salt and pepper, or our Spice That all-purpose seasoning. Heat the hash browns for a few minutes, then add in the cooked chorizo.

Step 3: Sauté the vegetables. In a separate area of the griddle, while the chorizo and hash browns are cooking, sauté onions, bell peppers, and the diced jalapeño in a bit of butter until just softened. When bell peppers and onions are almost tender, add the diced tomatoes and pickled jalapeños, as these vegetables cook much more quickly.

shredded hash browns with chorizo and sautéed vegetables in a thin layer on a griddle

shredded hash brown potatoes cooking with eggs, chorizo, and sautéed vegetables

Step 4: Build the hash brown omelette base. Spread the chorizo hash brown mixture out in a thin, even rectangular shape (about 7″ long or the length of your griddle spatula). Then sprinkle on the sautéed vegetables.

Step 4: Add beaten eggs to the hash browns. Slowly pour the eggs over the hash brown mixture, fanning across so everything is covered. If needed, use your spatula to form the outside of the eggs into the rectangle shape. Let the eggs cook undisturbed for about 1 minute. *Don’t worry if it seems loose; it will set on the griddle.

sprinkling cheese on a pile of hashbrowns and eggs

Step 5: Add the cheeses. As the eggs set, sprinkle pepper jack and cheddar cheese evenly across. I used 2 slices of pepper jack cheese and about 1/3 cup of shredded cheddar for each omelette.

Step 6: Fold the hash brown omelette and continue to cook. Once the eggs are mostly set but still a bit creamy, use your spatula to gently fold the omelette – see the step-by-step photos for folding your omelette down below!

using a melting dome to melt cheese on a hash brown omelette

Step 7: Garnish with more shredded cheddar, hot sauce, and Cotija cheese. Once the omelette is folded, top with more shredded cheddar, a few dashes of your favorite hot sauce, and a sprinkle of Cotija cheese.

Then, use a melting dome to help melt the cheese topping and finish the cooking process. And your omelette is ready to serve!

Folding the Perfect Hash Brown Omelette

The hardest part about making a hash brown omelette on a griddle is actually folding it over to form the omelette shape. Though if you’ve made griddle omelettes in the past, it’s fairly straightforward. Just follow these steps:

*TIP – I definitely recommend using one long griddle spatula and one bench scraper to fold the omelette. It really helps to have two tools for this process – the scraper can be used to hold the omelette in place as you’re folding.

using a spatula to roll up a hash brown omelette on a griddle

Slide a long griddle spatula under one of the longer sides of the omelette. Since I’m right-handed, I find it easiest to roll my omelettes from right to left. Using the spatula, lift the edge up and over the filling to begin the fold.
Once you’ve got the first fold-over done, hold your spatula on top for a few seconds for it to set. This helps your fold to stay in place.
Place the long spatula back under the folded side, and use it to roll again. It should only take 2-3 rolls to completely roll your omelette up. When it’s done, press slightly with the spatula to make sure it stays in place.

It’s All About Timing

Don’t overcook the eggs. Most people wait to start folding their omelettes until their eggs are completely cooked through, and that leads to brown omelettes that are rubbery and unpleasant.

From the time that I first poured the eggs down on the hash browns to the time that my omelette was completely rolled up was only about 4 minutes. The eggs will continue to set while the omelette is folded, and while the cheese topping is melting.

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