Hash Brown Omelette on Blackstone

Amazing Hash Brown Omelette made on the Blackstone. Hash Brown fried and filled with eggs, ham and cheese for the best breakfast.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Hash Brown Omelet

Servings:

Calories: 494kcal

Preheat the Blackstone griddle over medium heat. Brush the grill with 4 Tablespoons of butter.
In a small bowl combine eggs and milk, whisk until well incorporated. Set aside.
Spread the hash browns out on the griddle and toss with melted butter. Then spread them into a rectangle, making sure they are in an even thin layer, on one half of the griddle. Sprinkle with Sweet & Smoky Rub. Allow the hash browns to cook until lightly golden brown, about 10 minutes.
On the other side of the griddle place the chopped ham and onions turning frequently until onions are translucent.
When the hash browns are golden brown on the bottom pour the egg mixture over the top. Spread evenly with the back of a spatula.
Then sprinkle 1 ½ cups grated cheese over the egg mixture.
Top with ham and onions, cook eggs 3-5 minutes or until eggs are set.
Using a large long mutual spatula, cut the rectangle of hash browns in half width wise and in half lengthwise. Slide the metal spatula underneath the hash browns to loosen them from the griddle, then fold one end of the omelets toward the other hand, folding it in half. Repeat with remaining omelets.
Top each omelet with remaining ½ cup of cheese. Turn off heat on the griddle. Once the cheese is slightly melted, remove from the griddle and serve with decided toppings.

Leftover hash brown omelette on the Blackstone can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave or on the stove top. It will also reheat well in the oven!
Don’t overcook the eggs! The hot hash browns and hot surface of the griddle will cook them quickly.
Use a mix of different cheeses and meats to mix things up a bit. Any combinations will be tasty!
Use a metal spatula on the omelettes instead of silicone or plastic. You’ll need the spatula to be sturdy enough to cut through the omelette and made of material that won’t melt on the griddle.