Go Back

Blackstone Breakfast Hash

Blackstone breakfast hash with golden, crispy potatoes mixed with sausage, peppers, and cheddar, finished with fried eggs. This all-in-one griddle breakfast delivers runny or set yolks depending on how long you cover the eggs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Blackstone Breakfast Hash
  • 2 lb potatoes
  • 1 lb breakfast sausage
  • 1 onion
  • 2 bell peppers
  • 4 tbsp oil
  • 6 eggs
  • 2 cup shredded cheddar cheese
  • 0.25 salt and pepper to taste
  • hot sauce
  • 1 fresh parsley for garnish

Equipment

  • 1 griddle

Method
 

Griddle up
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons oil, letting it shimmer for easy browning.
  2. Cook the diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy; keep the surface hot so they stay crunchy.
Cook sausage and vegetables
  1. Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks until browned through with no pink remaining.
  2. Add the remaining oil, onions, and peppers to the griddle and cook until the onions soften and the peppers lose their raw crunch.
Assemble and fry eggs
  1. Combine the potatoes, sausage, and vegetables, then spread the hash into 6 mounds and create 6 wells.
  2. Crack 1 egg into each well and top the eggs with shredded cheddar, covering if possible to help the tops set.
  3. Cook until the eggs reach your desired doneness, using the set edges as a visual cue (leave covered less time for runny yolks).
  4. Season with salt and pepper, garnish with fresh parsley, and serve with hot sauce for a bright finish.

Notes

Pro tip: keep the hash in contact with the griddle surface—stir just often enough for even browning, then spread again before making wells for the cleanest crispy base. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or on the griddle for best texture. Freezing is not recommended because eggs can get watery when reheated. For a lighter option, swap half the cheddar for reduced-fat cheese and use leaner sausage.