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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy diced potatoes mixed with sausage, peppers, and onions, then finished with melted cheddar and fried eggs. Make an all-in-one griddle meal with wells for eggs so the yolks stay runny.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 2 lb potatoes diced small
  • 1 onion diced
  • 1 bell peppers diced
  • 4 tbsp oil
  • 0.25 salt to taste
  • 0.25 pepper to taste
Sausage, cheese, and eggs
  • 1 lb breakfast sausage
  • 6 eggs
  • 2 cup shredded cheddar cheese
  • 0.25 hot sauce
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Heat the griddle to medium-high and add 2 tablespoons oil. You should see a light shimmer in the oil when it’s ready.
  2. Cook the diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy. Look for browned edges and reduced sticking as they crisp.
Cook sausage and vegetables
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks. Continue until no pink remains and the sausage begins to brown.
  2. Add the remaining oil, onions, and peppers to the griddle, cooking until softened. Stir until the onions turn translucent and the peppers lose their crunch.
Assemble and finish with eggs
  1. Combine the potatoes, sausage, and vegetables, then spread the hash out evenly. Create 6 wells in the mixture so each egg has a spot to sit.
  2. Crack an egg into each well, then top with the shredded cheddar cheese. Cover if possible so the cheese melts and the whites set.
  3. Cook until the eggs reach your desired doneness. The yolks should look runny if you stop while they still jiggle slightly.
Season and serve
  1. Season with salt and pepper, garnish with fresh parsley, and serve immediately. Finish with hot sauce on top for extra heat.

Notes

Pro tip: dice the potatoes small and keep stirring only occasionally so you build a crisp, browned layer. Store leftovers in the fridge up to 3 days; reheat in a hot skillet or on the griddle to re-crisp the potatoes. Freezing isn’t recommended for the best egg and cheese texture. For a lighter option, use turkey breakfast sausage and reduce the oil to 3 tablespoons.