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Crispy Blackstone Breakfast Hash with Sausage and Sunny Eggs

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A nostalgic and comforting breakfast hash featuring crispy potatoes, savory sausage, and runny sunny eggs cooked on a Blackstone griddle. Perfect for weekend brunch or a hearty morning meal.

Ingredients

Scale
  • 3 large russet potatoes, peeled and diced
  • 1/2 lb (225g) breakfast sausage, crumbled
  • 1 small yellow onion, finely chopped
  • 1 small green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil or avocado oil
  • Salt and black pepper, to taste
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes (optional)
  • 4 large eggs, preferably free-range
  • Butter or oil, for cooking eggs
  • Fresh chives or parsley, chopped (for garnish)
  • Optional toppings: shredded cheddar or pepper jack cheese, hot sauce or salsa

Instructions

  1. Peel and dice 3 large russet potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel.
  2. Preheat your Blackstone griddle on medium-high for about 5 minutes. Drizzle 2 tablespoons of oil evenly across the surface.
  3. Add the crumbled breakfast sausage to the griddle, breaking it apart with your spatula. Cook until browned and slightly crispy, about 5-7 minutes. Remove sausage and set aside, leaving the fat and oil on the griddle.
  4. Toss in the chopped onion, bell pepper, and garlic on the hot griddle. Stir occasionally until softened and fragrant, around 3-4 minutes.
  5. Spread the diced potatoes out in a single layer on the griddle. Sprinkle with salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Let cook undisturbed for 5 minutes to get a golden crust, then flip and repeat. Stir occasionally to cook evenly, about 12-15 minutes total.
  6. Return the cooked sausage to the griddle and mix gently with the potatoes and veggies. Taste and adjust seasoning if needed.
  7. Push the hash to one side of the griddle. Add a little butter or oil to the empty space. Crack eggs gently and cook sunny side up to your liking, usually 3-4 minutes for runny yolks. For firmer yolks, cover loosely with a lid or flip for over-easy eggs.
  8. If desired, sprinkle shredded cheddar or pepper jack cheese over the hash during the last minute of cooking and let it melt.
  9. Slide portions of hash onto plates, top each with a sunny egg, and sprinkle fresh chives or parsley. Add hot sauce or salsa on the side if desired.

Notes

Use a metal spatula with a thin edge to scrape up golden bits for extra flavor. Avoid overcrowding the griddle to ensure potatoes crisp properly. For gluten-free, use gluten-free sausage. For dairy-free, use oil instead of butter when cooking eggs. Leftovers store well up to 3 days; reheat in a skillet to maintain crispiness.

Nutrition

Keywords: breakfast hash, Blackstone griddle, sausage, sunny eggs, crispy potatoes, brunch, easy breakfast, savory breakfast

Find it online: https://evabakery.com/crispy-blackstone-breakfast-hash-with-sausage-and-sunny-eggs-recipe-to-make-today/