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Crispy Blackstone Breakfast Hash with Eggs

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A simple, satisfying breakfast hash made on a Blackstone griddle with crispy potatoes, sausage, veggies, and eggs cracked on top for a perfect morning meal.

Ingredients

Scale
  • 3 cups russet potatoes, diced into ½-inch cubes
  • 1 pound uncooked breakfast sausage, crumbled
  • 1 medium yellow onion, diced
  • 1 cup bell peppers, diced (any color)
  • 2 garlic cloves, minced
  • 4 large eggs
  • 1 tablespoon olive oil or avocado oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your Blackstone griddle to medium-high heat, about 375°F (190°C). Let it warm for 5 minutes to get an even cooking surface.
  2. Toss diced russet potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them evenly on the griddle. Let them cook undisturbed for about 8-10 minutes until the underside is golden and crispy.
  3. Use your spatula to turn the potatoes, aiming to get as many crispy sides as possible. Cook another 8 minutes, stirring occasionally to prevent burning. The potatoes should be tender inside and crisp outside.
  4. Push the potatoes to one side of the griddle. Crumble the sausage onto the empty side. Break it up and cook until browned and cooked through, about 6-8 minutes.
  5. Add onions, bell peppers, and garlic. Mix them with the cooked sausage. Stir occasionally so the veggies soften and caramelize, about 5 minutes. Season this mix with smoked paprika, salt, and pepper.
  6. Mix the crispy potatoes with the sausage and veggies on the griddle. Adjust seasoning if needed.
  7. Using your spatula, create 3-4 small indentations in the hash. Crack eggs directly into these wells.
  8. Cover the griddle with a lid or large metal bowl to steam the egg tops. Cook 3-4 minutes for runny yolks or longer for firm yolks.
  9. Sprinkle chopped parsley over the top. Use a spatula to carefully scoop portions onto plates, making sure each serving has a crispy bit of hash and a perfectly cooked egg.

Notes

Do not overcrowd the griddle to ensure potatoes crisp properly. Let potatoes cook undisturbed before flipping. Use a non-stick spatula to avoid scratching the griddle. For gluten-free, verify sausage ingredients or substitute with smoked ham or bacon. Eggs can be scrambled and mixed in if preferred. Leftovers reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: breakfast hash, Blackstone griddle, crispy potatoes, sausage hash, eggs, brunch recipe, easy breakfast, homemade hash

Find it online: https://leilameals.com/crispy-blackstone-breakfast-hash-with-eggs-easy-homemade-recipe-for-perfect-morning-meal/