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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy potatoes mixed with savory sausage, peppers, and gooey melted cheddar. Finish each serving with a fried egg yolk on top for an all-in-one griddle breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Breakfast hash base
  • 2 lb potatoes Dice small for faster browning and crisp edges.
  • 1 lb breakfast sausage Break up while cooking for crumbles.
  • 1 onion Dice to small pieces so it softens evenly.
  • 2 bell peppers Dice peppers small for even distribution throughout the hash.
  • 4 tbsp oil Use divided amounts for potatoes and then for onions/peppers.
  • 6 eggs Crack into wells to keep yolks intact.
  • 2 cup shredded cheddar cheese Top near the end so it melts over the eggs and hash.
  • 0.25 salt and pepper to taste Season to preference, especially after combining components.
  • 0.25 hot sauce Serve on the side or drizzle over each plate.
  • 0.25 fresh parsley for garnish Use for fresh color and herb flavor.

Equipment

  • 1 griddle

Method
 

Griddle prep and cook potatoes
  1. Heat the Blackstone griddle to medium-high and add 2 tbsp oil to coat the surface.
  2. Add the diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy.
Cook sausage, then soften peppers and onion
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks until browned.
  2. Add the remaining oil, then add the diced onion and bell peppers and cook until softened.
Combine and fry eggs in wells
  1. Combine potatoes, sausage, and vegetables, then spread into an even layer on the griddle.
  2. Create 6 wells in the hash and crack an egg into each well.
  3. Top with the shredded cheddar cheese and cover if possible, then cook until eggs reach your desired doneness, watching for set whites and yolks that stay runny if preferred.
Finish and serve
  1. Season with salt and pepper to taste over the hot hash.
  2. Garnish with fresh parsley and serve immediately with hot sauce.

Notes

Pro tip: keep diced potatoes small and avoid stirring too frequently during the 12-15 minutes so you get crisp, golden edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or on the griddle until hot. Freezing is not recommended because the fried eggs and cheese texture can change. For a lower-carb swap, use a mix of diced cauliflower and shredded potato sparingly, or try using smaller amounts of potatoes and add extra peppers and onions.