Blackstone Big Breakfast (Bacon, Eggs, Hash Browns)
Crispy bacon, golden shredded hash browns and eggs your way, all on the griddle at once. The diner breakfast, made in the driveway.
- Blackstone
- Griddle
- Eggs
- Breakfast
- 35 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 lb thick-cut bacon
- 30 oz frozen shredded hash browns, 1 bag, thawed and squeezed dry
- 3 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp seasoned salt
- 8 eggs
- salt and black pepper, to taste
- 4 slices Texas toast bread, or any thick bread
- 2 tbsp butter, for the toast
Gear
- Blackstone griddle
- Clean kitchen towel
- Two spatulas
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Steps
Step 1: Thaw the hash browns, then squeeze them hard in a clean kitchen towel to get out as much water as possible.
Step 2: Heat the Blackstone to medium (about 350°F) across the whole surface.
Step 3: Lay the bacon on one side of the griddle. Cook 8 to 12 minutes, flipping a few times, until crisp. Move it to the coolest edge or a plate.
Step 4: Spread the oil and butter on the open middle zone and spread the hash browns out in a thin, even layer, about 1/2 inch thick. Season with seasoned salt. Don't touch them for 6 to 8 minutes, until the bottom is deep golden.
Step 5: Flip the hash browns in sections and cook 5 to 6 minutes more until crispy on the second side.
Step 6: Butter the bread and toast it near the bacon grease, 1 to 2 minutes per side.
Step 7: Crack the eggs onto a lightly oiled spot. For over-easy, cook 2 minutes, flip and cook 30 seconds. For scrambled, whisk first and stir gently until just set. Season with salt and pepper.
Step 8: Plate it all up and serve with coffee.
Swaps
- Meat: Sausage patties (4 to 5 minutes per side) or ham steaks.
- Hash browns: Diced potatoes (O’Brien style) take about 15 minutes.
- Eggs: Make a breakfast sandwich with everything piled on the Texas toast.
Tips
- Cook the bacon first and use its grease for the hash browns and eggs.
- Thin hash browns get crispy. Thick ones stay soft in the middle.
The story
HAM Cooking. Let’s fire it up.
This is the meal the Blackstone was secretly designed for. I don’t have proof of that. I just know that no other piece of equipment lets you cook a whole diner breakfast for four people at the same time without dirtying a single pan.
The hash browns are where most folks go wrong, and it’s all about water. Frozen shredded potatoes are loaded with ice, and if that water stays in, they steam instead of fry. Squeeze them in a towel like you’re mad at them. Then spread them thin and wait. They’ll stick at first and release once a crust forms. If you try to flip early, you’ll leave half of them behind.
Bacon first, grease shared, everyone fed. That’s a good morning.
HAM out.
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