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Blackstone Breakfast Hash

Blackstone breakfast hash with golden crispy potatoes, sausage, peppers, and melted cheddar topped with fried eggs. Medium-high griddle cooking gives you that crispy-edged potato texture and runny yolk wells for an all-in-one hearty breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes Dice small for faster crisping.
Breakfast sausage
  • 1 lb breakfast sausage Use ground sausage for easy crumbling on the griddle.
Onion and bell peppers
  • 1 onion Dice to match the potato size.
  • 2 bell peppers Dice evenly so they soften at the same pace.
Cooking oil
  • 4 tbsp oil Divided between cooking potatoes and sautéing vegetables.
Eggs and cheese
  • 6 eggs Crack into wells so yolks cook to desired doneness.
  • 2 cup shredded cheddar cheese Add after the wells are formed for melty topping.
Seasoning and garnish
  • 0.25 Salt and pepper to taste Season the hash and eggs to your preference.
  • Hot sauce Serve alongside or drizzle to finish.
  • 0.25 Fresh parsley for garnish Chop and sprinkle just before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Heat and start the potatoes
  1. Heat a 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 breakfast sausage on another section of the griddle, breaking it up as it cooks, until browned.
Sauté onion and peppers
  1. Add the remaining oil, onions, and peppers to the griddle, cooking until softened.
Assemble and cook the eggs
  1. Combine potatoes, sausage, and vegetables, then spread the hash into 6 wells.
  2. Crack an egg into each well and top with shredded cheddar cheese.
  3. Cover if possible and cook until eggs reach your desired doneness, watching for the egg whites to set.
Season and serve
  1. Season with salt and pepper, garnish with fresh parsley, and serve with hot sauce.

Notes

For the crispiest potatoes, keep stirring occasional instead of constantly and let them sit undisturbed for a minute at a time once they start browning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the griddle or skillet to re-crisp. Freezing is not recommended because eggs and potatoes can lose texture. For a lower-carb swap, use diced cauliflower instead of potatoes (cook longer until browned and tender) and keep the same sausage-vegetable-cheese method.