Southwest Hash Brown Omelette on the Griddle

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)

Steps

1. Heat griddle to medium heat, about 375-400℉.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Source

theflattopking.com