Ingredients
Equipment
Method
Preheat and crisp the potatoes
- Heat a Blackstone griddle to medium-high and add 2 tablespoons oil, letting it shimmer. Add diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy, using a spatula to keep them spread in an even layer.
Cook sausage
- Cook breakfast sausage on another section of the griddle, breaking it up as it cooks, until browned. Keep it in a small area so it can mix quickly with the potatoes later.
Soften onion and peppers
- Add the remaining 2 tablespoons oil, then add diced onion and bell peppers to the griddle. Cook until softened, stirring as needed so the vegetables stay glossy and tender.
Combine, form wells, and fry eggs
- Combine potatoes, sausage, and vegetables, mixing well so everything is evenly distributed. Spread the hash into 6 portions and create 6 wells, pressing the center down so egg pools can hold their shape.
Cheese and finish eggs
- Crack an egg into each well and top the surface with shredded cheddar cheese. Cover if possible and cook until the eggs reach your desired doneness, keeping an eye on the yolks so they stay runny or set as you like.
Season and serve
- Season with salt and pepper, then garnish with fresh parsley before serving. Serve with hot sauce on the side, or drizzle over the top right before eating.
Notes
For extra crisp edges, avoid stirring the potatoes too frequently during the first 8 minutes; let them sit to brown before turning. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet or on the griddle until hot. Freezing is not ideal because eggs and potatoes can soften after thawing. For a lower-carb swap, use diced cauliflower or a cauliflower-potato blend instead of all potatoes.