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Crispy Blackstone Breakfast Scramble Recipe Easy Homemade Potatoes and Sausage

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A hearty and crispy breakfast scramble featuring golden potatoes, savory sausage, and fluffy eggs cooked on a Blackstone griddle for unbeatable texture and flavor.

Ingredients

Scale
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 pound breakfast sausage links or bulk sausage
  • 6 large eggs, beaten
  • ½ medium yellow onion, finely chopped
  • 1 small red or green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 3 tablespoons vegetable or canola oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Rinse the diced russet potatoes under cold water to remove excess starch. Pat them dry thoroughly with a clean towel.
  2. Preheat the Blackstone griddle to medium-high heat (around 375°F or 190°C). Add 3 tablespoons of vegetable oil and let it warm until shimmering.
  3. Spread the potatoes evenly on the griddle. Let them cook undisturbed for about 7 minutes to form a golden crust, then flip and continue cooking, stirring occasionally, for another 7-8 minutes until crispy and cooked through. Season with salt, pepper, smoked paprika, and garlic powder halfway through.
  4. Push the potatoes to one side of the griddle and add the sausage. Break it up with your spatula and cook until browned and cooked through, about 8 minutes. If using links, cook whole then slice.
  5. Add the chopped onion, bell pepper, and minced garlic to the griddle with a little oil or butter. Cook until softened and fragrant, about 4 minutes.
  6. Mix the cooked potatoes, sausage, and sautéed veggies together on the griddle. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
  7. Push the scramble mixture to the side and add the butter to the empty spot. Pour in the beaten eggs and allow them to cook undisturbed for about 30 seconds, then gently scramble and fold them into the potato and sausage mixture until just set but still moist, about 3-4 minutes.
  8. Remove from heat and sprinkle chopped fresh parsley or chives on top for garnish.

Notes

Pat potatoes dry to ensure crispiness. Use a metal spatula to avoid breaking potatoes. Adjust heat to prevent burning. For gluten-free, use sausage without fillers. Cheese can be added before serving for extra flavor. Leftovers store well refrigerated for up to 3 days.

Nutrition

Keywords: breakfast scramble, crispy potatoes, sausage scramble, Blackstone griddle recipe, easy breakfast, outdoor cooking, hearty breakfast

Find it online: https://lucydishes.com/crispy-blackstone-breakfast-scramble-recipe-easy-homemade-potatoes-and-sausage/