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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy potatoes mixed with sausage, peppers, and melty cheddar. Finish with fried eggs in wells so the yolk stays runny over the hearty potato hash.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes diced small
Breakfast Sausage
  • 1 lb breakfast sausage
Vegetables
  • 1 onion diced
  • 2 bell peppers diced
Cooking Oil
  • 4 tbsp oil
Eggs
  • 6 eggs
Cheese
  • 2 cup shredded cheddar cheese
Seasonings & Garnish
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tbsp hot sauce to serve
  • 1 fresh parsley for garnish

Equipment

  • 1 griddle

Method
 

Griddle Prep
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil.
  2. Cook diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy.
Cook Sausage and Vegetables
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks.
  2. Add the remaining oil, onion, and bell peppers to the griddle, cooking until softened.
Assemble and Finish Eggs
  1. Combine potatoes, sausage, and vegetables on the griddle.
  2. Create 6 wells in the hash and crack an egg into each well.
  3. Top with shredded cheddar cheese, cover if possible, and cook until the eggs reach desired doneness.
Season, Garnish, and Serve
  1. Season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve with hot sauce.

Notes

For best crisping, keep the potatoes diced small and avoid stirring constantly after they start browning. Store leftovers in the fridge up to 3 days; reheat in a skillet or on the griddle for crisp edges (eggs may firm up). Freezing isn’t recommended for the egg texture. For a lighter option, use turkey breakfast sausage and reduce cheddar to 1 cup.