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Savory Blackstone Breakfast Hash with Sausage and Peppers

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A hearty and satisfying breakfast hash featuring sausage, peppers, and crispy potatoes cooked on a Blackstone griddle for perfect texture and flavor.

Ingredients

Scale
  • 1 pound mild or spicy breakfast sausage, casing removed
  • 3 medium russet potatoes, diced into ½-inch cubes
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: fresh parsley or cilantro, shredded cheddar or pepper jack cheese, fried or poached eggs

Instructions

  1. Rinse the diced potatoes under cold water to remove excess starch, then pat dry with a clean towel. Toss them in a bowl with 1 tablespoon olive oil, half the smoked paprika, salt, and pepper.
  2. Preheat the Blackstone griddle to medium-high heat (about 375°F).
  3. Spread the seasoned potatoes evenly across the griddle. Let cook undisturbed for 5 minutes to form a golden crust, then flip and stir occasionally until tender and crispy, about 15 minutes total.
  4. Push the potatoes to one side and add the sausage to the cleared space. Break it up with a spatula and cook until browned and cooked through, about 6-7 minutes.
  5. Add the diced peppers and onions to the griddle with a drizzle of oil if needed. Sprinkle with remaining smoked paprika, garlic powder, cayenne, salt, and pepper. Stir frequently until soft and slightly caramelized, about 5 minutes.
  6. Mix the cooked sausage, potatoes, and peppers together on the griddle. Taste and adjust seasoning if needed. Optionally, top with shredded cheese and cover briefly to melt.
  7. Scoop the hash onto plates and finish with fresh herbs and fried eggs if desired.

Notes

Do not rush the potatoes; let them sit undisturbed to develop a golden crust. Breaking up the sausage into small pieces helps it brown evenly. If potatoes aren’t crisping, spread them thinner or increase heat slightly. Cover with cheese briefly to melt if desired. Leftovers reheat best in a skillet or griddle to maintain crispiness.

Nutrition

Keywords: breakfast hash, sausage and peppers, Blackstone griddle, savory breakfast, crispy potatoes, easy breakfast recipe

Find it online: https://lucydishes.com/savory-blackstone-breakfast-hash-with-sausage-and-peppers-easy-recipe-for-perfect-morning-meal/