Southwest Hash Brown Omelette on the Griddle
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!
Servings: 2 people
Equipment
- long griddle spatula
- melting dome
- griddle scraper *I like to use this as a second utensil when folding the omelettes.
Ingredients
- 2 links chorizo sausage like Johnsonville Chorizo Sausage
- ¼ onion small diced
- ½ bell pepper small diced
- all-purpose seasoning or salt and pepper
- ½ tablespoon high-heat cooking oil like avocado oil
- 1 tablespoon butter
- 20 oz bag shredded hash browns see notes
- ½ roma tomato diced
- 1-2 tablespoons pickled jalapenos diced
- 6 eggs
- 4 slices pepper jack cheese
- ⅔ cup shredded cheddar cheese
- hot sauce, Cotija cheese, and more shredded cheddar cheese for garnish
Instructions
- Heat griddle to medium heat, about 375-400℉.
- When griddle is hot, cut the chorizo sausage links to remove the chorizo from the casing. Brown the chorizo on the griddle, breaking it apart into crumbles as it cooks.
- While the chorizo cooks, add the diced bell peppers and onions to a separate area on the griddle. Season with salt and pepper or all-purpose seasoning of your choice. Sauté until mostly tender. Then move to the cooler zone on the griddle to keep warm.
- When the chorizo is almost cooked all the way through, move it to the side of the griddle to continue to cook. In the clear space, add about ½ to 1 tablespoon cooking oil and 1 tablespoon butter, and spread it around with your spatula. Add the shredded hash browns to the butter and oil on the griddle. Sauté about 1-2 minutes, then add the chorizo to the hash browns. Sauté an additional 3-4 minutes. Then divide the chorizo hash brown mixture into two piles, and spread each into a thin even layer that's rectangular in shape. Season with all purpose seasoning, and allow the hash brown portions to cook untouched in that shape for about 2-3 minutes for the bottom to crisp up a bit.
- Add the diced tomatoes and diced pickled jalapeños to the sautéed vegetables. Sauté about 1 minute to heat the tomatoes, then sprinkle the veggie mixture evenly over each portion of hash browns.
- Slowly pour 3 beaten eggs over each portion of hash browns, spreading them out a bit so they cover all of the hash browns. Allow the eggs to cook about 1 minute. Then lay 2 slices of pepper jack cheese over each hash brown portion, and sprinkle each portion with about ⅓ cup shredded cheddar. Allow the omelettes to cook an additional 1-2 minutes, then roll each rectangle into an omelette shape. *See notes for folding instructions.
- Once the omelettes are 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, about another 3-4 minutes. Transfer each omelette to a plate, and serve immediately.
Video
Notes
- For the hash browns - We prefer the Simply Potatoes brand that you get in the refrigerator section of the grocery store.
- Don't overcook the eggs - 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.
- Steps for rolling a hash brown omelette - *I recommend using a long spatula and a griddle scraper - the scraper can be used to hold the omelette in place as you’re folding. 1) 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. 2) 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. 3) 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.