Ingredients
- 1 lb Thick-cut bacon (chopped into bite-sized pieces)
- 4 cups Russet potatoes (peeled and diced into small, uniform cubes)
- 1 medium White or yellow onion (diced)
- 1 Red bell pepper (diced)
- 4 large Eggs
- 1 tsp Garlic powder
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
- 1/4 cup Green onions (chopped, for garnish)
Instructions
- Preheat your Blackstone griddle. Set one side to medium-high heat (for potatoes), the center to medium (for bacon and veggies), and the far side to low heat (for the eggs).
- Place the chopped bacon on the medium heat zone. Cook for about 7-8 minutes, tossing occasionally until crispy. Once done, move the bacon to the cooler edge of the griddle to stay warm, leaving the rendered bacon fat on the surface.
- Place the diced potatoes directly onto the medium-high zone, right into the residual bacon fat. Spread them into a single layer and let them cook undisturbed for about 4-5 minutes to develop a crispy crust.
- Flip the potatoes and add the diced onions and bell peppers. Season everything generously with salt, pepper, and garlic powder. Toss to combine.
- Continue to cook the potato and vegetable mixture, tossing every few minutes, until the potatoes are fork-tender and perfectly crispy on the outside (about 10-12 minutes).
- Mix the cooked bacon back into the crispy potatoes and vegetables. Slide the entire hash mixture over to a cooler zone to keep hot.
- On the low-heat zone, crack your 4 eggs directly onto the griddle (use a tiny bit of butter or oil if the surface is dry). Cook them to your preference (sunny-side up or over-easy).
- To serve, portion the hot potato and bacon hash onto plates and top each portion with a perfectly fried griddle egg. Garnish with fresh green onions and enjoy!
Nutrition
Kickstart Your Morning with the Ultimate Griddle Breakfast
There is something truly magical about stepping out onto your patio early in the morning, a cup of hot coffee in hand, and firing up the flat-top griddle. Breakfast is often called the most important meal of the day, but it is also the most fun to cook when you have the proper outdoor equipment. If you want to feed a hungry family or impress your weekend guests with a single, magnificent dish, look no further than this hearty, savory Blackstone Breakfast Hash. This all-in-one masterpiece combines crispy potatoes, sizzling meats, perfectly sautéed vegetables, and runny eggs into a single, glorious mountain of morning perfection.
Why the Flat-Top is a Morning Game Changer
When cooking a traditional potato hash inside on a standard kitchen stove, you are often limited by the small size of your cast-iron skillet. Potatoes end up steaming on top of one another instead of frying, resulting in a mushy, disappointing texture. Making a Blackstone Breakfast Hash outdoors completely solves this common problem.
Here is why your griddle is the ultimate breakfast machine:
- Maximum Crispiness: The expansive surface area allows you to spread out your diced potatoes in a thin, single layer, ensuring every single piece gets that irresistible, golden-brown crust.
- Cook Everything at Once: Say goodbye to keeping bacon warm in the oven while waiting for the eggs to finish. The griddle lets you manage your meats, veggies, and eggs all at the exact same time.
- Easy Cleanup: Breakfast is notorious for dirtying every pan in the kitchen. With the flat-top, you scrape everything into the grease trap, wipe it down, and you are done! (If you want to add something sweet to your savory morning spread without dirtying extra pans, check out our guide on making Fluffy Blackstone Pancakes alongside your hash!)
The Four Pillars of a Great Hash
The true beauty of this recipe lies in its absolute versatility. While you can customize the ingredients to clear out whatever you have in your fridge, the secret to a flawless Blackstone Breakfast Hash relies on mastering these four essential components:
- The Potatoes: You can use freshly diced russet potatoes, but for a much quicker meal, thawed frozen southern-style cubed hashbrowns work wonderfully. The key is using plenty of oil or butter to achieve a deep, crispy fry on the steel.
- The Savory Meat: Crumbled breakfast sausage, thick-cut bacon, or diced leftover steak are all incredible choices. Cook the meat first, so you can fry your potatoes and aromatics right in those rich, flavorful drippings.
- The Aromatics: Sweet yellow onions and diced bell peppers add beautiful vibrant color, natural sweetness, and a much-needed crunch to balance the heavy starches and rich meats.
- The Eggs: The crowning glory of the dish. You can crack your eggs directly over the sizzling hash at the very end to bind it all together, or fry them sunny-side-up on the side and beautifully drape them over the top of individual portions.
Top Tips for Griddle Breakfasts
Breakfast foods cook rapidly and often require different temperature zones. Follow these tips to ensure total success:
- Manage Your Heat Zones: Keep one side of the griddle on medium-high for aggressively crisping the potatoes, and leave another side on low for gently frying your eggs without burning the delicate whites.
- Use a Basting Dome: If you want your eggs cooked perfectly without flipping them, squirt a tiny splash of water next to them on the griddle and immediately cover them with a metal basting dome to steam the yolks gently.
- Season Generously: Potatoes notoriously soak up a lot of salt. Do not be afraid to season aggressively with kosher salt, coarse black pepper, garlic powder, and a dash of smoked paprika.
Ready to elevate your weekend brunch? Serving your Blackstone Breakfast Hash directly off the hot steel will have everyone coming back for seconds. It is a rustic, comforting, and visually stunning meal that proves the flat-top is meant for so much more than just burgers and steaks.
Follow the step-by-step recipe below to get started!