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Blackstone Breakfast Hash

Blackstone Breakfast Hash with golden, crispy diced potatoes mixed with sausage and peppers, then topped with gooey melted cheddar and fried eggs. This griddle breakfast is an all-in-one meal with runny yolks made right in the hash wells.
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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 even crisping.
  • 1 lb breakfast sausage Cook and crumble on the griddle.
  • 1 onion Dice for bite-size pieces.
  • 2 bell peppers Dice for even softening.
  • 4 tbsp oil Used for crisping and sautéing.
  • 6 eggs Crack into wells; cook to desired doneness.
  • 2 cup shredded cheddar cheese Melt over the hash while eggs cook.
  • Salt and pepper to taste Season after combining and again at the end.
  • hot sauce Serve on the side or over individual portions.
  • Fresh parsley for garnish Add right before serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Start the griddle
  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 the sausage
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks until browned and cooked through.
Sauté peppers and onions
  1. Add the remaining oil, onions, and peppers to the griddle and cook until the vegetables soften, about 3-5 minutes.
Combine and fry eggs
  1. Combine potatoes, sausage, and vegetables, then spread into an even layer across 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 your desired doneness.
Season and serve
  1. Season with salt and pepper to taste, garnish with fresh parsley, and serve with hot sauce.

Notes

For the crispiest potatoes, keep stirring only occasionally during the 12-15 minute cook so surfaces can brown, then press the hash down briefly after combining to improve contact. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or on the griddle until hot. Freezing is not recommended because the eggs and potatoes can change texture. If you want a lighter option, use turkey sausage and reduce cheddar to 1 cup without changing the cooking method.