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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy diced potatoes mixed with sausage, peppers, and melty cheddar, then topped with fried eggs. Medium-high griddle cooking creates a hearty all-in-one potato hash with a runny yolk option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Breakfast hash base
  • 2 lb potatoes Dice small for even crisping.
  • 1 lb breakfast sausage Cook until browned; break into crumbles.
  • 1 onion Dice to bite-size pieces.
  • 2 bell peppers Dice for quick softening.
  • 4 tbsp oil Use 2 tbsp to start potatoes, then add remaining for onions and peppers.
Eggs and topping
  • 6 eggs Crack into 6 wells for even doneness.
  • 2 cup shredded cheddar cheese Top near end and cover briefly if possible.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 hot sauce For serving.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Blackstone griddle

Method
 

Start the hash
  1. Heat Blackstone griddle to medium-high and add 2 tablespoons oil, spreading it into a thin layer so the potatoes can sizzle.
  2. Cook diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy around the edges.
Cook sausage and vegetables
  1. Cook sausage on another section of griddle, breaking it up as it cooks, until browned.
  2. Add remaining oil, onions, and peppers to the griddle, cooking until the onions soften and the peppers turn tender-crisp.
Assemble and finish with eggs
  1. Combine potatoes, sausage, and vegetables, spreading the mixture into an even layer.
  2. Create 6 wells in the hash and crack an egg into each well.
  3. Top the eggs with shredded cheddar cheese, cover if possible, and cook until eggs reach desired doneness.
  4. Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately with hot sauce.

Notes

For the crispiest potatoes, keep stirring only occasionally during the 12-15 minute cook so the cubes can form browned contact patches. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet or on the griddle until warmed through. Freezing is not recommended because eggs can become watery when thawed. If you want a lighter option, use turkey breakfast sausage and reduce the cheese slightly.