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Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy potatoes mixed with sausage, peppers, and melted cheddar—finished with fried eggs in wells. A griddle breakfast that’s all-in-one, with runny egg yolk and hot sauce on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Breakfast Hash
  • 2 lb potatoes Diced small
  • 1 lb breakfast sausage Cooked until crumbled
  • 1 onion Diced
  • 2 bell peppers Diced
  • 4 tbsp oil Used in two stages
  • 6 eggs Crack into 6 wells
  • 2 cup shredded cheddar cheese For topping
  • 1 salt and pepper To taste
  • 1 hot sauce To serve
  • 1 fresh parsley For garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Griddle prep and potatoes
  1. Heat a Blackstone griddle to medium-high and add 2 tablespoons oil.
  2. Cook diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy.
Cook sausage and vegetables
  1. Cook breakfast sausage on another section of the griddle, breaking it up as it cooks.
  2. Add the remaining 2 tablespoons oil, onions, and bell peppers to the griddle, cooking until softened.
Combine, fry eggs, and finish
  1. Combine potatoes, sausage, and vegetables, then spread the mixture out and create 6 wells.
  2. Crack an egg into each well.
  3. Top with shredded cheddar cheese, cover if possible, and cook until eggs reach desired doneness.
  4. Season with salt and pepper, garnish with fresh parsley, and serve with hot sauce.

Notes

For best crispy edges, stir potatoes only occasionally during the first cook and let them sit to brown. Store leftovers in the refrigerator up to 3 days; reheat on a griddle or in a skillet until hot. Freezing is not recommended because the eggs and potatoes can soften. For a lighter option, swap breakfast sausage for turkey sausage and use reduced-fat cheddar.