Smashed Omelet Recipe

Total Time: 30 mins.
Prep Time: 5 mins.
Cook Time: 25 mins.
Servings: 2

Start your day off right with this delicious and easy-to-make smashed hashbrown omelet recipe! Made on the Traeger Flatrock, this omelet is packed with flavor and will keep you full all morning long.

Ingredients

6 Eggs
1 lb Shredded Potatoes
8 oz Sausage
1 Onion
1 Green Bell Pepper
1 Red Bell Pepper
4 Slices American Cheese
Kosmos SPG BBQ Rub
Salsa
Big Deck BBQ Hot Sauce

Tools

Instructions

Begin by preparing your ingredients. In a small bowl, whisk together the eggs. Dice your onion and peppers, and prepare your hashbrowns. Expert tip: Before putting them on the griddle, we recommend drying out your hash browns using a paper towel because as you thaw them they tend to retain excess moisture.
Prepare your griddle or cast iron pan at medium heat (400°). Once the griddle has arrived at medium heat, lay down butter or cooking oil. When the butter is melted, pour the shredded potatoes over the butter. Toss the hash browns a couple of times over 3-4 minutes.
Form your breakfast sausage into balls and place it on the griddle. Press the sausage down using a grill press and cook until browned and cooked through.
While the potatoes and sausage are cooking, add more butter to the griddle for the onions and peppers. Sauté the onions and peppers for a couple minutes, until the onions start to become translucent.
Form the hash browns into a rectangle. Continue to cook until they are 95% cooked. Season the hash browns with Kosmos SPG. Then, pour the eggs into the middle of the hash browns. Cook for a couple of minutes.
Visually divide the rectangle in half so you can form two omelets. Place the 4 slices of cheese on each side of the rectangle, 2 for each omelet.
Cover the omelet evenly with sausage, onions, and peppers. Using the spatula, cut the hash brown rectangle in half. Fold each hash brown rectangle over to create an omelet.
Remove the omelets from the griddle. Top with your favorite toppings and enjoy!