Loaded Black Stone Breakfast Hash Recipe

Introduction

Loaded Black Stone Breakfast Hash is a hearty and flavorful morning meal that combines crispy potatoes, savory sausage, and bacon with fresh vegetables and melted cheddar cheese. Topped with eggs cooked to your liking, this dish is perfect for a satisfying breakfast or brunch that everyone will love.

Ingredients

• 1 lb russet potatoes, diced
• 1/2 lb breakfast sausage
• 6 slices bacon, chopped
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 cup shredded cheddar cheese
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Chopped green onions or parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your griddle or large skillet over medium-high heat and add the olive oil.
2. Step 2: Add the diced potatoes to the hot surface. Season with garlic powder, smoked paprika, salt, and pepper. Cook for 10–12 minutes, turning occasionally, until the potatoes are golden and tender.
3. Step 3: In a separate section of the griddle, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat on the griddle.
4. Step 4: Add the breakfast sausage to the bacon fat and cook until browned and crumbled. Drain any excess grease if needed.
5. Step 5: Add the diced onions, red bell pepper, and green bell pepper to the griddle. Sauté for 3–4 minutes until the vegetables are softened.
6. Step 6: Mix the cooked potatoes, sausage, bacon, and sautéed vegetables together on the griddle.
7. Step 7: Sprinkle the shredded cheddar cheese evenly over the hash mixture and allow it to melt.
8. Step 8: In a cleared section of the griddle, crack the eggs and cook them to your desired doneness—fried, scrambled, or over-easy.
9. Step 9: Serve the hash topped with the cooked eggs and garnish with chopped green onions or parsley if desired.

Tips & Variations

• For a leaner version, substitute turkey sausage or omit the bacon entirely.
• Add mushrooms, spinach, or tomatoes for extra vegetables and flavor.
• Try different cheeses like pepper jack or mozzarella for a twist on taste and texture.
• Cook potatoes undisturbed initially to develop a crispy crust before turning them gently.
• Use hot sauce or salsa as a topping to add a spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the hash in a skillet or on a griddle to restore crispiness. It’s best to cook fresh eggs when serving rather than reheating them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this hash?

While russet potatoes are ideal for their crispy texture, you can use Yukon gold or red potatoes. Keep in mind they may have a slightly different texture and browning behavior.

What if I don’t have a griddle?

A large cast-iron skillet or nonstick frying pan works perfectly. Just ensure you have enough surface area to cook the ingredients evenly and maintain medium-high heat for best results.

Loaded Black Stone Breakfast Hash Recipe

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Loaded Black Stone Breakfast Hash is a hearty and flavorful morning dish combining crispy russet potatoes, savory breakfast sausage, crispy bacon, sautéed bell peppers and onions, melted cheddar cheese, and eggs cooked to your preference. This versatile recipe highlights the balance of proteins and vegetables cooked on a griddle to achieve perfect textures and bold smoky seasonings, making it an indulgent yet wholesome start to your day.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

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Potatoes & Vegetables

• 1 lb russet potatoes, diced
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced

Meats & Dairy

• 1/2 lb breakfast sausage
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 4 large eggs

Seasonings & Oils

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Garnish (Optional)

• Chopped green onions or parsley

Instructions

1. Preheat and Oil the Griddle: Heat your griddle or a large skillet over medium-high heat and add 2 tablespoons of olive oil to ensure even cooking and prevent sticking.
2. Cook the Potatoes: Place the diced russet potatoes onto the hot surface. Season them with garlic powder, smoked paprika, salt, and pepper. Cook for about 10-12 minutes, turning occasionally, until the potatoes develop a golden-brown crispy exterior and are tender inside.
3. Prepare the Bacon: In a separate section of the griddle, cook the chopped bacon until it becomes crispy. Remove the bacon and set aside, but leave the rendered bacon fat on the griddle for extra flavor.
4. Cook the Sausage: Add the breakfast sausage to the bacon fat on the griddle. Cook until browned and fully crumbled, which usually takes about 5-7 minutes. Drain any excess grease if there is too much fat accumulating.
5. Sauté the Vegetables: Add the diced onions and bell peppers to the griddle. Sauté for 3-4 minutes or until they soften and become fragrant, integrating their sweetness and color into the dish.
6. Combine Ingredients: Mix the cooked potatoes, sausage, bacon, onions, and bell peppers together evenly on the griddle surface to create a cohesive hash base.
7. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the hot hash mixture. Allow it to melt naturally, creating a creamy texture that binds the dish together.
8. Cook the Eggs: Clear a section of the griddle and crack the 4 eggs on it. Cook them to your desired doneness—whether fried, scrambled, or over-easy—to add richness and extra protein.
9. Serve and Garnish: Plate the hash with the cooked eggs on top. Finish by garnishing with chopped green onions or parsley, if desired, to add fresh color and flavor.

Notes

• Use russet potatoes for their high starch content which crisps well while staying fluffy inside.
• If you don’t have a griddle, a large cast iron skillet or nonstick frying pan works well.
• Maintain medium-high heat to get crispy potatoes without overcrowding the pan to avoid steaming.
• For a leaner alternative, substitute turkey sausage or omit bacon altogether.
• This recipe can be made ahead and refrigerated for up to three days; simply reheat on a skillet or griddle.
• Customize with other vegetables like mushrooms or spinach for variation.
• The dish serves about 4 and is rich, so consider pairing with lighter sides like fresh fruit or green salad.

Keywords: breakfast hash, black stone griddle, skillet breakfast, sausage and bacon hash, crispy potatoes, cheesy hash, morning meal, brunch dish