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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy potatoes mixed with sausage, peppers, and melty cheddar. Finish with six fried eggs and runny yolks over the griddle so every bite is hearty and all-in-one.
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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 so they crisp evenly on the griddle.
  • 1 lb breakfast sausage Use casing removed if needed; break into crumbles as it cooks.
  • 1 onion Dice to small pieces for quick softening.
  • 2 bell peppers Dice evenly so they cook at the same pace as the onions.
  • 4 tbsp oil Divide as directed: start with 2 tbsp, then add remaining oil later.
Toppings
  • 6 eggs Crack into 6 wells for even cooking and easy serving.
  • 2 cup shredded cheddar cheese Top the hash and cover to help it melt.
  • Salt and pepper to taste Season at the end to control salting based on your sausage and cheese.
  • Hot sauce Serve on the side or drizzle over each portion.
  • Fresh parsley for garnish Use chopped parsley for brightness right before serving.

Equipment

  • 1 flat top griddle

Method
 

Preheat and crisp the potatoes
  1. Heat a Blackstone griddle to medium-high and add 2 tablespoons oil. Let the oil shimmer before adding potatoes.
  2. Cook diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy. Keep the heat steady so the edges brown instead of steaming.
Cook sausage and soften vegetables
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks. Cook until browned through.
  2. Add the remaining oil, onions, and peppers to the griddle and cook until softened. Stir occasionally so nothing burns on the hot surface.
Combine, fry eggs, and finish with cheese
  1. Combine potatoes, sausage, and vegetables on the griddle. Mix well so the crispy potatoes coat evenly with the savory bits.
  2. Create 6 wells in the hash and crack an egg into each well. Make sure each egg sits in its own space for even doneness.
  3. Top with shredded cheddar cheese and cover if possible, then cook until eggs reach your desired doneness. Watch for set whites and a yolk texture you like.
  4. Season with salt and pepper, garnish with parsley, and serve with hot sauce. Add hot sauce at the table for adjustable heat.

Notes

Pro tip: keep the potatoes diced small and resist over-stirring until they’re browning—this builds the crisp layer. Refrigerate leftovers in a covered container up to 3 days; reheat in a skillet or on the griddle for best texture. Freezing isn’t recommended for fried eggs, but you can freeze the potato-sausage mixture and re-crisp it, then fry fresh eggs when serving. For a lower-fat option, use turkey breakfast sausage and reduce cheddar to 1 cup.