Blackstone Breakfast Hash: Easy One-Pan Griddle Recipe

There’s something magical about the sizzle of breakfast cooking on a Blackstone griddle. The wide, flat cooking surface transforms ordinary morning ingredients into a golden, crispy feast that feeds a crowd with minimal effort. This Blackstone breakfast hash recipe delivers everything you love about a hearty breakfast—crispy potatoes, savory sausage, perfectly cooked eggs, and colorful vegetables—all cooked on one flat top grill with restaurant-quality results.

Unlike traditional skillet cooking where you’re constantly juggling multiple pans and battling limited space, a Blackstone griddle gives you the freedom to cook everything simultaneously using zone cooking techniques. The expansive griddle surface means your potatoes get their time to achieve that perfect golden crust while your sausage browns to perfection in a separate zone. No more compromise, no more cold eggs while you finish the potatoes. Just hot, delicious breakfast hash ready to serve in about 25 minutes from start to finish.

If you love cooking on your Blackstone griddle, you’ll also want to try our Blackstone steak recipe for perfect restaurant-quality steaks with incredible crust.

Why This Blackstone Breakfast Hash Works

Even Heat Distribution: The flat top griddle surface provides consistent heat across the entire cooking area, eliminating hot spots that can burn your potatoes while leaving others undercooked. This even heating is critical for achieving uniformly crispy hash browns that are golden on the outside and tender inside.

Zone Cooking Mastery: Your Blackstone griddle becomes multiple cooking stations in one. Dedicate one zone to slow-cooking sausage, another to achieving crispy potato perfection, and a third for gently scrambling eggs. This technique means everything finishes at the same time, ensuring a hot, cohesive meal.

Temperature Control: Maintaining medium-high heat (around 400°F) throughout the cooking process ensures proper browning without burning. The griddle’s ability to hold steady temperatures makes this breakfast hash foolproof, even for beginners.

Outdoor Cooking Experience: Making breakfast hash on a Blackstone griddle turns a routine morning meal into an outdoor cooking adventure. The outdoor setting, the sounds of sizzling ingredients, and the aromatic cloud of breakfast scents create an experience that indoor cooking simply can’t match.

Essential Ingredients for Perfect Breakfast Hash

Potatoes: Use 3 large russet potatoes diced into ½-inch cubes, or substitute with 1 bag of frozen hash browns for convenience. Russet potatoes deliver the crispiest results due to their high starch content.

Breakfast Sausage: 1 pound of breakfast sausage provides savory, seasoned protein. You can substitute with bacon, chopped ham, or ground turkey based on preference.

Vegetables: 1 medium yellow onion (diced) and 1 large bell pepper (red or green, diced) add color, sweetness, and nutritional value.

Eggs: 6 large eggs scrambled into the hash create creamy richness and help bind all the ingredients together.

Fat for Cooking: 3 tablespoons butter or vegetable oil (divided) prevents sticking and promotes golden browning.

Seasonings: 1 teaspoon garlic powder, 1 teaspoon salt (divided), and ½ teaspoon black pepper (divided) provide essential flavor.

Optional Toppings: Shredded cheddar cheese, hot sauce, sour cream, fresh cilantro or parsley enhance the finished dish.

Essential Techniques for Perfect Griddle Breakfast Hash

Achieving Crispy Potatoes Without Sticking

The secret to restaurant-quality crispy potatoes on your flat top grill starts with proper potato prep and oil distribution. Whether using fresh diced russet potatoes or frozen hash browns, spread them in a single, even layer across your preheated griddle zone. Resist the urge to constantly stir—let them sit undisturbed for 4-5 minutes to develop that coveted golden crust.

Apply a generous amount of butter or oil to your griddle surface before adding potatoes. The fat creates a barrier between the potatoes and the metal, preventing sticking while promoting even browning. When it’s time to flip, use a sturdy metal spatula and scoop under the entire section rather than scraping. If potatoes resist, they need more time to develop their crust.

Timing and Temperature Management

Preheat your Blackstone griddle for at least 5 minutes before cooking. Test the temperature by sprinkling a few drops of water on the surface—they should sizzle and evaporate within 2-3 seconds, indicating your griddle is at the ideal medium-high heat.

Start with the ingredients that take longest to cook. Potatoes need 10-12 minutes total, so they go on first. Add your sausage about 2 minutes later (sausage typically needs 8-10 minutes). Vegetables like onions and peppers require just 5-7 minutes, so add them midway through the potato cooking time. Eggs go on last, taking only 2-3 minutes to scramble to fluffy perfection.

This staggered timing ensures every component finishes simultaneously, ready to combine into your finished breakfast hash.

The Final Mix

Once all components are cooked, use your spatula to gently combine everything on the griddle. This final toss allows the eggs to coat the potatoes and sausage while the residual heat melds all the flavors together. Taste and adjust seasoning at this stage—breakfast hash often benefits from a final pinch of salt and crack of black pepper.

Step-by-Step Cooking Instructions

Step 1: Preheat the Griddle

Preheat your Blackstone griddle to medium-high heat (approximately 400°F) for 5 minutes. Test temperature by sprinkling water droplets on the surface—they should sizzle and evaporate within 2-3 seconds.

Step 2: Prepare Potato Zone

Apply 2 tablespoons of butter to the right side of the griddle. Spread diced potatoes in a single, even layer. Season with ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Let cook undisturbed for 4-5 minutes to develop a golden crust.

Step 3: Cook the Sausage

Apply 1 tablespoon oil or butter to the left side of the griddle. Add breakfast sausage, breaking it into small crumbles with your spatula. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through (internal temperature 160°F).

Step 4: Add Vegetables

After potatoes have cooked for 5-6 minutes and developed a crust, flip them. Add diced onion and bell pepper to the potato zone. Continue cooking potatoes and vegetables together for 5-7 minutes, stirring occasionally, until potatoes are golden brown and vegetables are tender.

Step 5: Scramble the Eggs

Once sausage is fully cooked, push it to the side or transfer to the potato zone. Crack 6 eggs into a small bowl and whisk. Pour eggs onto the sausage cooking zone (using residual sausage grease for flavor). Scramble gently for 2-3 minutes until soft, fluffy, and just set.

Step 6: Combine and Serve

Use your spatula to combine all components together on the griddle—potatoes, vegetables, sausage, and eggs. Toss gently to distribute evenly. Taste and adjust seasoning with remaining salt and pepper as needed. Serve immediately, garnished with optional cheese, hot sauce, sour cream, or fresh herbs.

Customization and Variations

Protein Options: Swap breakfast sausage for bacon, chopped ham, leftover brisket, ground turkey, or keep it vegetarian by adding extra vegetables and cheese.

Vegetable Additions: Beyond bell peppers and onions, try diced zucchini, mushrooms, spinach, cherry tomatoes, or jalapeños for heat.

Potato Alternatives: Use sweet potatoes for a nutrient boost, frozen hash browns for convenience, or cubed Yukon golds for a buttery flavor.

Cheese Lovers: Top your finished hash with shredded cheddar, crumbled feta, or a Mexican cheese blend in the final minute of cooking for a melty finish.

Make-Ahead and Meal Prep Strategies

Prep your ingredients the night before to streamline your morning cooking. Dice potatoes and store them submerged in cold water in the refrigerator to prevent browning. Chop onions and peppers, storing them in an airtight container. Pre-cook and crumble your sausage if desired—it reheats beautifully on the griddle.

For complete make-ahead convenience, cook the entire breakfast hash recipe, let it cool completely, and portion it into meal prep containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat individual portions on your griddle over medium heat for 5-7 minutes, or microwave for 2-3 minutes until heated through.

Serving Suggestions

Serve your Blackstone breakfast hash hot off the griddle, garnished with fresh chopped parsley or cilantro for a pop of color. Top individual portions with a dollop of sour cream, salsa, or hot sauce according to personal preference.

For a complete breakfast spread, pair this hash with toasted bread or English muffins for soaking up any remaining egg. Fresh fruit on the side provides a refreshing contrast to the savory richness of the hash. Coffee or fresh orange juice rounds out the morning feast.

This recipe serves 4-6 people as a hearty main course, making it perfect for weekend family breakfasts, camping trips with your portable griddle, or outdoor brunch gatherings with friends.

Frequently Asked Questions

What temperature should the Blackstone griddle be for breakfast hash?

Preheat your Blackstone griddle to medium-high heat, approximately 400°F. This temperature is ideal for achieving crispy, golden-brown potatoes without burning while properly cooking sausage and eggs. Test the heat by sprinkling water droplets on the surface—they should sizzle and evaporate within 2-3 seconds. If the water evaporates instantly, your griddle is too hot; if it pools without sizzling, increase the heat.

Can I make breakfast hash ahead of time?

Yes! Prepare the entire recipe, let it cool completely, then portion into airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. For best results when reheating, use your Blackstone griddle over medium heat for 5-7 minutes until heated through and the potatoes regain their crispiness. Avoid microwaving if possible, as it can make potatoes soggy—though it works in a pinch for meal prep portions (2-3 minutes on high).

What are the best potatoes for griddle hash?

Russet potatoes are the gold standard for breakfast hash because their high starch content produces the crispiest exterior. Cut them into ½-inch to ¾-inch cubes for optimal browning and cook time. Frozen hash browns (diced or shredded) work excellently as a time-saving alternative and often achieve superior crispiness because they’ve been partially dehydrated. Yukon Gold potatoes offer a buttery flavor and creamy interior but won’t get quite as crispy as russets.

How do I prevent the hash from sticking to the griddle?

Proper griddle seasoning is your first defense against sticking. Before cooking, apply a generous layer of butter, vegetable oil, or avocado oil to your preheated griddle surface. Let the oil shimmer before adding potatoes. Spread potatoes in a single layer and resist stirring for the first 4-5 minutes—this allows a crust to form, which naturally releases from the surface. If ingredients still stick, your griddle may need re-seasoning or more oil.

Can I use a regular skillet instead of a Blackstone?

Absolutely, though you’ll lose the advantage of cooking everything simultaneously. Use a large 12-inch cast iron skillet or non-stick pan over medium-high heat. Cook in stages: potatoes first (10-12 minutes), transfer to a bowl, then cook sausage, transfer out, cook vegetables, and finally combine everything back in the skillet with scrambled eggs. The final result will be similar, but you’ll need about 10 extra minutes and more dishes to wash.

Don’t have a Blackstone yet? Check out our guide to the best flat top grills to find the perfect griddle for your outdoor cooking needs.

What’s the best way to achieve crispy potatoes?

The crispy potato secret lies in three factors: (1) Use high-starch russet potatoes or pre-frozen hash browns, (2) Don’t overcrowd—spread in a single layer with space between pieces, and (3) Practice patience—resist the urge to stir for at least 4-5 minutes. The crust needs uninterrupted contact with the hot, oiled griddle surface to develop. When you do flip, use a metal spatula to scoop under large sections rather than constantly moving small amounts.

More BBQ Report Recipes

If you love the savory sausage in this hash, try our Atomic Buffalo Turds recipe for incredible bacon-wrapped jalapeño poppers stuffed with sausage and cream cheese.

Blackstone Breakfast Hash Recipe

Master this easy Blackstone breakfast hash with crispy potatoes, savory sausage, and perfectly cooked eggs. One griddle, endless flavor—ready in 25 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 6 servings

Calories 385 kcal

Equipment

• Blackstone griddle or flat top grill 36-inch model recommended for cooking all components simultaneously
• Large Metal Spatula Essential for flipping hash without breaking apart
• Meat thermometer For checking sausage doneness (160°F internal temperature)
• Small mixing bowl for whisking eggs

Ingredients

  

• 3 large russet potatoes diced into ½-inch cubes, or 1 bag frozen hash browns
• 1 pound breakfast sausage
• 1 medium yellow onion diced
• 1 large bell pepper diced, red or green
• 6 large eggs
• 3 tablespoons butter or vegetable oil divided
• 1 teaspoon garlic powder
• 1 teaspoon salt divided
• ½ teaspoon black pepper divided
• shredded cheddar cheese optional
• hot sauce optional
• sour cream optional
• fresh cilantro or parsley optional, for garnish

Instructions

 

• Preheat your Blackstone griddle to medium-high heat (approximately 400°F) for 5 minutes. Test temperature by sprinkling water droplets on the surface—they should sizzle and evaporate within 2-3 seconds.
• Apply 2 tablespoons of butter to the right side of the griddle. Spread diced potatoes in a single, even layer. Season with ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Let cook undisturbed for 4-5 minutes to develop a golden crust.
• Apply 1 tablespoon oil or butter to the left side of the griddle. Add breakfast sausage, breaking it into small crumbles with your spatula. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through (internal temperature 160°F).
• After potatoes have cooked for 5-6 minutes and developed a crust, flip them. Add diced onion and bell pepper to the potato zone. Continue cooking potatoes and vegetables together for 5-7 minutes, stirring occasionally, until potatoes are golden brown and vegetables are tender.
• Once sausage is fully cooked, push it to the side or transfer to the potato zone. Crack 6 eggs into a small bowl and whisk. Pour eggs onto the sausage cooking zone (using residual sausage grease for flavor). Scramble gently for 2-3 minutes until soft, fluffy, and just set.
• Use your spatula to combine all components together on the griddle—potatoes, vegetables, sausage, and eggs. Toss gently to distribute evenly. Taste and adjust seasoning with remaining salt and pepper as needed. Serve immediately, garnished with optional cheese, hot sauce, sour cream, or fresh herbs.

Notes

Potato Options: Fresh russet potatoes provide the best texture and flavor, but frozen hash browns work excellently and reduce prep time. If using frozen, no need to thaw—cook directly from frozen.

Preventing Sticking: Ensure griddle is properly preheated and well-oiled. Don't move potatoes for the first 4-5 minutes to allow crust formation. If ingredients stick, your griddle may need re-seasoning.

Zone Cooking Tip: Keep sausage separate from potatoes initially to prevent grease from making potatoes soggy. Combine only at the end for best texture.

Make-Ahead: Cook entire recipe, cool completely, and portion into containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat on griddle over medium heat for 5-7 minutes.

Variations: Swap sausage for bacon, ham, or leftover brisket. Add mushrooms, zucchini, jalapeños, or spinach. Top with different cheeses or eggs cooked sunny-side-up instead of scrambled.

Equipment Alternative: Can be made in a large 12-inch cast iron skillet, though you'll need to cook components in stages rather than simultaneously.

Keywords blackstone breakfast hash recipe, blackstone breakfast ideas, blackstone hash browns recipe, breakfast hash on blackstone, breakfast hash with eggs, flat top grill breakfast hash, griddle breakfast hash, griddle breakfast recipe, how to make breakfast hash on blackstone, one pan breakfast

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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