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HAM COOKING
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Griddle Breakfast Hash

Crispy potatoes, sausage, peppers and onions, with eggs on top. One griddle, zero regrets.

Ingredients

Ingredients for 4 servings

Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 1 1/2 lb russet potatoes, diced about 1/2 inch
  • 1 lb breakfast sausage
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 4 eggs
  • 3 tbsp cooking oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and black pepper, to taste

Gear

  • Blackstone griddle
  • Wide spatula
  • Basting dome or large pan for steaming

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Steps

  1. Step 1: Heat the griddle to medium-high and add the oil. Spread the potatoes in a single layer, season them, and leave them alone for 5 to 6 minutes. Resist the urge to stir.

  2. Step 2: Flip the potatoes with a wide spatula and keep cooking, turning every few minutes, until browned and tender, about 15 to 20 minutes total. Cover with a pan or dome for a few minutes if they need help softening.

  3. Step 3: While the potatoes work, crumble the sausage onto a cooler section of the griddle and cook until browned and cooked through.

  4. Step 4: Add the onions and peppers to the sausage grease and cook until soft, about 5 minutes.

  5. Step 5: Chop everything together into one big pile of goodness. Taste it, fix the seasoning.

  6. Step 6: Make four little wells in the hash, crack an egg into each, and cook to your liking. Dome them for a minute if you like the whites set.

  7. Step 7: Serve straight off the griddle with hot sauce and a big spoon.

All recipes

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A hash is basically leftovers with confidence. Use whatever’s in the fridge, as long as it’s got potatoes and an egg on top.

Tips

  • Dry potatoes crisp better. Pat them dry after dicing.
  • Use the sausage grease. That’s free flavor.

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