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!
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.