Ingredients
Equipment
Method
Heat griddle and start potatoes
- Heat the Blackstone griddle to medium-high and add 2 tablespoons oil, letting it shimmer before you cook. You should see the oil loosen and move easily across the surface.
- Cook the diced potatoes for 12-15 minutes, stirring occasionally, until golden and crispy. Keep turning them so the edges color up evenly.
Cook sausage, peppers, and onions
- Cook the breakfast sausage on another section of the griddle, breaking it up as it cooks. Look for browned crumbles with no pink remaining.
- Add the remaining oil, onions, and peppers to the griddle and cook until softened. Stir occasionally until the onions look translucent and the peppers are tender.
Combine and fry eggs
- Combine the potatoes, sausage, and vegetables, then spread the hash into 6 wells. Make the wells deep enough to hold an egg.
- Crack an egg into each well. Stop pouring as soon as the whites settle around the hash.
- Top with shredded cheddar cheese and cover if possible, then cook until the eggs reach your desired doneness. Watch for set whites and a yolk that’s runny if you cook less.
Season and serve
- Season with salt and pepper, garnish with fresh parsley, and serve immediately. Finish the plate with a bright herb pop before eating.
- Drizzle hot sauce over the hash just before serving. Add to taste for a quick heat kick.
Notes
Pro tip: dice the potatoes small and even so they crisp in the same timeframe; if the griddle runs cool, your hash won’t get that golden crust. Store leftovers in the fridge up to 3 days in an airtight container; reheat on the griddle or skillet until hot. Freezing isn’t recommended because the potatoes and eggs can lose texture. For a lighter option, swap half the cheddar for part-skim cheese and use turkey breakfast sausage.