Traeger Flatrock has completely transformed how I cook at home. This griddle is my go-to for everything from weekend breakfasts to grilling dinner outdoors. Its large, flat cooking surface and precise heat control make it incredibly versatile—I can sear steaks, sauté veggies, or whip up pancakes and eggs all on the same surface. What I love most is how evenly it cooks, no matter where I place the food. It’s similar to the Blackstone griddle in terms of versatility and cooking style, with that wide flat top, but I’ve found the Flatrock’s design and heat distribution to be just a bit more refined.
Having it alongside my Traeger pellet grill completes my backyard cooking setup. The pellet grill is perfect for low-and-slow smoking and infusing rich wood-fired flavor into meats, while the Flatrock handles the high-heat searing and quick-cooking tasks. Together, they give me everything I need to cook an entire meal outdoors, whether it's a casual cookout or something a little more gourmet.
A couple of our absolute must-haves are Chorizo Hash Browns and Cheese Steak Hash, Weekly Meal Prep, and Carnitas Tacos. Sam The Cooking Guy on Youtube inspired most of these meals, which are perfect on the Flatrock.
Below you'll find the recipes for the Chorizo Hash Browns and Cheese Steak Hash.
Chorizo Hash Browns
2-4 eggs (or sub 8 oz liquid egg whites)
9 oz Pork Chorizo (better than beef or soy, I used the Cacique brand - find in the cheese aisle at most grocery stores by the queso fresco and Mexican crema)
½ Bag Frozen Hash Browns, thawed
Avocado Oil
1 Tbs butter
Pablano (more flavor than bell pepper)
Salt & Pepper
4-6 oz Shredded Colby Jack Cheese
Heat the griddle to medium. Add a liberal amount of oil and add hash browns on top. You really need more oil than you think if you want restaurant style hash browns. Add the butter on top to melt down into the hash browns. Season with salt and pepper. Now leave them and don’t touch them at all until they’re golden brown on bottom.
While the hash browns are browning, add a little oil on another spot on the griddle. Add the poblano and season with salt and pepper.
Now add the chorizo to an open spot on the griddle and let it brown. It won’t change color as much as ground beef would. Just give it enough time to cook through.
When the bottom of the hash browns are brown, flip and again, don’t touch until brown on this side.
Fry up an egg to put on top at the end or scramble the egg whites (I found the chorizo + cheese have plenty of fat, so usually do egg whites).
Mix everything together and top with cheese (mix in egg whites too if you’re going this route). Let the mixture crisp up a bit more then remove and serve. Top with fried egg. It’s a flavor bomb! Enjoy!
Cheese Steak Hash
3 Yukon gold potatoes
12 ounces steak, your fav but I like rib eye for this
Neutral oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic paste
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
Kosher salt & coarse black pepper to taste
1/2 teaspoon garlic powder
1/2 cup diced yellow onion
1/2 cup diced red pepper
1/2 cup sliced mushrooms
2 cups loosely packed spinach (I left this out)
2 slices provolone cheese
2 eggs, poached is ideal but fried will still be excellent (best poached egg method)
Hollandaise Sauce (recipe below)
Leave the skin on and dice potatoes, then boil until fork tender, drain and set aside
Put steak in freezer 30 minutes, slice as thinly as you can then put into a bowl with 2 tablespoons of the oil, the Worcestershire, garlic paste, onion powder, red pepper flakes and salt & pepper - mix well and set aside.
Heat a couple tablespoons of oil on the griddle and add the potatoes and toss to coat in the oil. Spread out to an even layer and let brown on the bottom - now you can start moving around to get an even crispness all the way around. Season lightly with salt, pepper and the garlic powder - set aside
Add a tablespoon of oil to another area on the griddle, and put in the onions and peppers, cook stirring often until beginning to soften, 3-4 minutes. Put in the mushrooms, and when soft add the spinach - toss until wilted. Push veggies to one side of the griddle, turn up heat to high on the other zone to high, add another squeeze of oil and put on the steak.
Stir, quickly being sure to separate the pieces, and when almost done (shouldn't take long) add the cheese, mixing in well to start it melting.
Time to build: put half the potatoes on each of 2 plates, add some of the cheesesteak to both, add an egg and finally top with the hollandaise.
Immersion Blender Hollandaise
2 large egg yolks
1 tablespoon (15 ml) fresh lemon juice
1/4 teaspoon fine sea salt (more to taste)
10 dashes Tabasco sauce
1 tablespoon (15 ml) very hot water
1 stick (8 tablespoons) (112 grams) unsalted butter
Tip - put very hot water in a small thermos and let it sit for a few minutes. Then pour out the water and make the sauce in it. You can throw on the lid and keep it warm while you prep the rest of your breakfast.
Place egg yolks, lemon juice, salt, Tabasco, and water in a 2-cup glass measuring cup or the tall container that came with your stick blender. In a small pot, heat butter until fully melted and very hot and bubbly. Transfer butter to the 1-cup measuring cup for easy pouring.
Place the blender into the 2-cup measuring cup or the tall blender container, touching the bottom, and turn it on. Drizzle in the very hot butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and leave you with a beautifully emulsified Hollandaise sauce. Taste for salt.
Chef Colby- I’ve been passionate about cooking for over 10 years, and I love preparing meals for my family on weekends, as well as when we host parents, friends, or holiday gatherings. My wife and I are big on weekly meal prep, crafting high-quality dishes that meet our protein, carb, and fat macros, along with our calorie targets—all while keeping the food delicious and satisfying. My cooking is influenced by YouTube chefs like Sam the Cooking Guy, Meat Church BBQ, and That Dude Can Cook.
I also enjoy recreating dishes from our time living in Singapore and from our travels to places like Mexico, Spain, Thailand, Indonesia, and Malaysia. In fact, I often find that I can make dishes that rival or even surpass what we get in local Boise restaurants, and I love sharing new creations with family and friends. Most of my cooking happens outdoors on our patio, and I’ll even fire up a propane heater to keep going through the cold months!
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