If you're new to cooking on a Blackstone Griddle, this hash brown omelet is one of the best recipes to start with. It’s simple, forgiving, and uses ingredients you probably already have. But more importantly—it helps solve one of the most common beginner mistakes: burning your eggs.
This omelet is a diner-style classic made right on your flat top. The layer of crispy hash browns actually lowers the temperature of the griddle surface underneath, which keeps your eggs from overcooking too fast. It’s also easy to fold—no flipping required—which makes it perfect if you're just getting started with griddle cooking.
Hashbrown Omelete
Equipment
- 2 Spatulas
Ingredients
- 4 tablespoon butter
- 2 tablespoon avocado oil
- 20 oz bag of simply potatoes fesh hash browns or 4 cups of frozen
- 3 eggs scrambled
- 4 slices of American cheese
- ½ green and red pepper diced
- ½ small white onion diced
- ⅓ cup diced ham or meat of choice
- Salt and pepper to taste
Instructions
- Preheat your griddle to 400°F, then add butter and a little oil to the surface.
- If you're using raw bacon or sausage, cook it first. If you're using diced ham or pre-cooked meat, you can add that later with the veggies.
- Toss your hash browns in the butter and oil, then spread them out into a thin, even layer. You want them thin, but not so thin that you can see the griddle underneath.
- Season the potatoes with salt and pepper, then let them cook undisturbed for about 10 minutes, or until the edges start to turn golden brown.
- While the hash browns cook, sauté your meat (if not already cooked) and diced veggies on another part of the griddle.
- Slowly pour the beaten eggs directly over the cooked hash browns, spreading them out evenly with back of spatula.
- Layer the cooked meat, veggies, and cheese on top of the eggs.
- Cut the rectangle in half, then carefully fold each half over to form two separate omelets.
- Serve hot—I like mine with sour cream, salsa, or a splash of hot sauce.
Why This Is a Great Beginner Griddle Recipe
- Hash browns create a buffer between the hot griddle and the eggs, so they don’t burn.
- You only need 2–3 scrambled eggs for the whole omelet, so there’s no tricky flipping—just fold it over like a taco.
- You can customize it with any meat or veggies you like.
- It’s filling, easy, and feels like something you’d get at a greasy spoon diner.
Want to know exactly what temp to set your burners to for eggs, potatoes, or meat?
📩 You can grab my free Blackstone Griddle temp chart when you sign up for the Griddle Newsletter. Get it here!
Pro Tips for Flat Top Cooking
- If you're cooking for a group, double the ingredients and make a huge rectangle—slice and serve like a breakfast casserole.
- Preheat your griddle on low. We’re shooting for 375–400°F, and these griddles get hot fast. I usually get there by preheating on low for 7–10 minutes.
- Want more easy Blackstone Griddle recipes? Check out these burgers!
Final Thoughts
This Hash Brown Omelet has become one of my go-to beginner griddle recipes. It’s cheesy, crispy, and incredibly satisfying. Plus, it teaches you the kind of heat control and surface management that’ll help with every other griddle meal you make.
So if you're new to the Blackstone Griddle, start with this one—and don’t forget to sign up for the free griddle temp chart. It’ll save you a lot of trial and error.
Comments
No Comments