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Blackstone Breakfast Hash

Blackstone breakfast hash with golden crispy potatoes, sausage, peppers, and melted cheddar, finished with fried eggs in six wells. Griddle-cooked for a hearty all-in-one breakfast with a runny yolk option and a quick hot sauce finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb potatoes Diced small for even crisping.
Sausage and aromatics
  • 1 lb breakfast sausage Use breakfast sausage links or ground sausage; break into crumbles while cooking.
  • 1 onion Dice for even softening.
  • 2 bell peppers Dice into small pieces so they cook through alongside the potatoes.
  • 4 tbsp oil Split between cooking potatoes and cooking vegetables.
Toppings
  • 6 eggs Crack into 6 wells; cover to set whites while keeping yolks runny if desired.
  • 2 cup shredded cheddar cheese Sprinkle over the hash so it melts in the final minute(s).
  • 1 salt and pepper to taste Season after eggs and hash are nearly done.
  • 1 hot sauce Serve on the side or drizzle over the finished plates.
  • 1 fresh parsley for garnish Chop and sprinkle for freshness at serving.

Equipment

  • 1 Blackstone griddle

Method
 

Prep the griddle
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil so it shimmers before adding potatoes.
Cook the potatoes
  1. Cook the 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.
Soften vegetables
  1. Add the remaining oil, onions, and bell peppers to the griddle and cook until the onions soften.
Combine and shape wells
  1. Combine the potatoes, sausage, and vegetables, then spread into an even layer and create 6 wells.
Fry eggs and melt cheese
  1. Crack 1 egg into each well, 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, garnish with fresh parsley, and serve hot with hot sauce.

Notes

For extra crispy potatoes, keep them moving only occasionally during the 12-15 minute cook, then press the layer briefly to encourage browning before adding the egg wells. Refrigerate leftovers in a covered container up to 3 days; reheat in a skillet or on the griddle to re-crisp. Freezing is not recommended because the eggs can turn rubbery. For a lighter option, swap breakfast sausage for turkey sausage and use reduced-fat cheddar without changing the griddle method.