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Blackstone Breakfast Hash

Blackstone breakfast hash with golden crispy potatoes, sausage, peppers, and melty cheddar. Finished with fried eggs in six wells so you get runny yolk over the hash (or cook them firmer if you prefer).
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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
  

Potatoes
  • 2 lb potatoes diced small
Breakfast sausage
  • 1 lb breakfast sausage
Onion
  • 1 onion diced
Bell peppers
  • 2 bell peppers diced
Oil
  • 4 tbsp oil divided
Eggs
  • 6 eggs
Cheddar cheese
  • 2 cup shredded cheddar cheese
Salt and pepper
  • 1 salt and pepper to taste
Hot sauce
  • 1 hot sauce to serve
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Start the hash
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil. Let the oil shimmer before adding potatoes.
  2. Add diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Keep them spread in an even layer so they brown instead of steaming.
  3. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks. Continue until no longer pink.
  4. Add the remaining oil, diced onion, and diced bell peppers to the griddle. Cook until softened, stirring as needed, about 3-5 minutes.
Assemble and finish with eggs
  1. Combine the potatoes, sausage, and vegetables on the griddle. Stir to distribute everything evenly.
  2. Create 6 wells in the hash and crack 1 egg into each well. Try to keep the yolks centered in the wells.
  3. Top the hash with shredded cheddar cheese and cover if possible. Cook until the eggs reach your desired doneness, about 3-5 minutes.
  4. Season with salt and pepper, garnish with fresh parsley, and serve immediately. Drizzle hot sauce on top to finish.

Notes

For the crispiest potatoes, dice small and avoid over-stirring during the 12-15 minute cook. Store leftovers in the refrigerator up to 3 days; reheat on a griddle or skillet until hot. Freezing is not recommended because the eggs and potatoes lose texture. For a lighter option, use turkey breakfast sausage and reduce the cheddar to 1 cup while keeping the same egg-well method.