Hash Brown Omelette Breakfast: Simple And Delicious | Blackstone Griddle Recipes

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

hash browns

🥗Healthier: sweet potato hash

💰Cheaper: grated potatoes

Sweet potatoes offer more nutrients, while grated potatoes are cost-effective.

Take dehydrated hash browns and fill a container with hot water.

Let the hash browns soak for 20 minutes.

Strain the hash browns to remove excess moisture, leaving them slightly damp.

Cube regular ham into small pieces.

Prepare American cheese and cheddar cheese for the omelette.

Dice the onion finely.

Use pre-sliced mushrooms for convenience.

Preheat the Blackstone griddle on low.

Add butter to the griddle for the hash browns.

Spread the hash browns on the griddle, using a spatula as a guide for size.

Add oil on top of the hash browns.

Saute the diced onions on the griddle.

Add the mushrooms to the griddle to saute with the onions.

Add the cubed ham to the griddle to warm it up and give it some browning.

Season the hash browns with salt and pepper.

Add butter to the vegetables for flavor.

Press down on the hash browns to ensure they brown evenly.

Once the hash browns have browned, turn off the griddle to prevent further browning.

Pour beaten eggs over the hash browns, filling in the gaps.

Add half of the mushrooms and onions on top of the eggs.

Add the cubed ham on top of the eggs.

Sprinkle cheddar cheese over the mixture.

Fold the omelette carefully using the spatula, ensuring the edges are crisp.

Cook the omelette on one side until browned, then flip it over.

Remove the omelette from the griddle and place it on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens