Preheat the Blackstone griddle to medium-low heat. Thinly slice the potato using a mandoline slicer, or use frozen hash browns if preferred. Drizzle cooking oil on the griddle and place the sliced potatoes on top, shaping them into a rectangular patty. Season with salt and pepper to taste. Cook until golden brown, flipping carefully, and add more oil as needed. Once done, move the hash browns to the side of the griddle with the burner turned off to keep warm.
Add the sausage patties to the lightly oiled griddle and cook until seared on one side. Flip and continue cooking until they are fully done. Remove the sausage patties from the heat and set aside.
Reduce the griddle heat to low. In a bowl, whisk together the eggs and half-and-half or cream. Place a Blackstone omelette ring on the griddle and spray it with nonstick cooking spray. Slowly pour the egg mixture into the ring. Season with Blackstone Cajun seasoning and sprinkle the diced red onions, bell peppers, cheddar cheese, and chopped spinach on top of the eggs.
Place the sourdough bread slices on the griddle and lightly toast each side until golden brown. Remove from heat and spread butter on the toasted slices.
Once the omelette is cooked, carefully remove the ring and fold the omelette twice, like folding a letter. Arrange the hash browns, sausage patties, toast, and folded omelette on a platter. Serve and enjoy!
Search
