Easy Blackstone Breakfast Hash
Breakfast is the most important meal of the day, and there’s no better way to start your morning than with a delicious and filling breakfast hash. Made with a combination of diced potatoes, onions, Kielbasa, eggs, and melted cheese, this easy-to-make breakfast hash cooked on the Blackstone griddle is a hearty and satisfying way to kickstart your day. Whether you’re cooking for yourself or a hungry family, this recipe is sure to become a breakfast favorite. Let’s dive in and learn how to make this mouthwatering breakfast hash.
What is a Breakfast Hash?
A “hash” is a dish consisting mainly of chopped meat, potatoes, and onions. The classic American corned beef hash we all know is credited to New Englanders in the United States who saw the meal as a means to use up leftovers from dinner.
A breakfast hash is a hearty and flavorful dish typically made with a combination of diced or shredded potatoes, cooked meat, vegetables, and eggs, and often topped with cheese. The ingredients are cooked together in a skillet or on a griddle until they are crispy and well-browned, creating a delicious medley of flavors and textures.
Choosing Ingredients for an Easy Blackstone Breakfast Hash
- Potatoes: Russet potatoes make the perfect choice for a breakfast hash. When parboiled before cooking on the griddle they become wonderfully crispy on the outside and fluffy tender on the inside. Hash Browns also are a great substitute. Both are ideal for achieving that classic breakfast hash texture.
- Vegetables: A traditional breakfast hash contains sautéed onions, you can certainly customize it by adding your favorite vegetables.
- Bell Peppers: Green, Red, or Yellow peppers add a colorful, slightly sweet, and vibrant flavor to your hash when sautéed with the onion.
- Mushrooms: Sliced mushrooms pair well with the other ingredients and add a earthy savory element to the hash.
- Spinach: The added vitamins from spinach gives your hash a healthy punch of nutrients.
- Tomatoes: Along with the pop of color, tomatoes add freshness and tanginess to the overall flavor profile.
- Meat: There are several options when it comes to adding your favorite proteins to this hearty dish. Some of my favorites include:
- Kielbasa: Smokey and slightly spicy, diced Kielbasa is my go to protein for a breakfast hash.
- Ham or Canadian Bacon: A couple classic breakfast meats. Ham has a rich and slightly salty flavor that compliments the other ingredients. Canadian Bacon is milder and less salty.
- Leftovers: Don’t forget about last nights leftovers. A breakfast hash is a great way to use up that leftover steak, chicken, or pulled pork.
- Cheese: I absolutely love cheesy hash browns or a cheese omelet for breakfast, if you are like me it only makes sense to add cheese to your breakfast hash.
- Cheddar: Sharp or mild cheddar cheese is a classic option for a breakfast hash and adds a creamy texture.
- Swiss: When we go out for brunch, my wife’s absolute favorite is a ham and Swiss omelet. And if she has the chance to customize her own breakfast hash, you can be sure that diced ham and Swiss cheese will be her top choices to add to it.
- Gouda: With it’s mild and slightly smoke flavor, Gouda melts beautifully and adds a creamy and subtle smokiness to the hash.
Parboil the Potatoes for the Perfect Texture
To ensure that the potatoes in your breakfast hash are cooked to perfection, start by parboiling them. This is the secret to achieving that perfect combination of crispy outside and fluffy tender inside. Fill a large pot with water and bring it to a boil. Add the diced potatoes and cook them for about 5 minutes, until they start to become tender. Be careful not to overcook them, as they will continue cooking on the Blackstone griddle. Drain the potatoes and set them aside.
Prepare the Blackstone Griddle
Preheat your Blackstone griddle to medium-high heat. This versatile cooking surface provides an even and consistent heat, perfect for achieving that golden brown and crispy texture in your breakfast hash. If you do not have a griddle, a large skillet works just fine.
Cook the Potatoes to Perfection
In a large bowl, toss the parboiled diced potatoes with olive oil, salt, and pepper until they are well coated. Spread the potatoes evenly on the preheated Blackstone griddle. Cook for approximately 10-15 minutes, flipping occasionally, until the potatoes turn golden brown and crispy. The combination of the griddle’s heat and the potatoes’ natural starches will create a delightful texture.
Sauté Onions and Kielbasa
Push the cooked potatoes to one side of the griddle and add the diced onions to the other side. Sauté the onions until they become translucent and slightly caramelized, infusing the hash with a sweet and savory flavor. Move the onions to the side with the cooked potatoes and add the diced kielbasa to the empty side of the griddle. Cook the kielbasa until it is browned and heated through, creating a delicious smoky flavor.
Once the kielbasa is cooked, mix it together with the cooked potatoes and onions on the griddle and push to the side.
Scramble the Eggs and Combine
Pour the beaten eggs evenly onto the hot griddle surface. Allow the eggs to cook undisturbed for a minute or two until they begin to set around the edges. Gently scramble the eggs with a spatula.
Add the Finishing Touches
Once the eggs are cooked, mix to together with the Kielbasa, Potatoes, and onions. Sprinkle the shredded cheddar cheese over the top of the hash, allowing it to melt and create a creamy, gooey layer of deliciousness. Cover the hash with a dome or large metal bowl to help melt the cheese and bring all the element together.
Easy Blackstone Breakfast Hash! Breakfast is Served!
Once the cheese has melted to perfection, Serve and Enjoy this Easy Blackstone Breakfast Hash!
Easy Blackstone Breakfast Hash
Ingredients
- ½ cup onion diced
- ½ cup cheddar cheese shredded
- 1 cup kielbasa diced
- 1 ¼ cup eggs beaten
- 4 russet potatoes diced
- 1 tbsp olive oil
- Salt and Pepper to taste
Instructions
- Fill a medium pot with water and bring to a boil over high heat. Add the diced potatoes to the boiling water and cook them for about 5 minutes, just until they start to become tender. Be careful not to overcook them, as they will continue to cook on the Blackstone griddle.
- Drain the parboiled potatoes and set them aside.
- Preheat your Blackstone griddle to a medium-high heat.
- Add the diced potatoes to a large bowl and toss them with olive oil, salt, and pepper until they are well coated.
- Spread the diced potatoes evenly on the preheated Blackstone griddle. Cook for about 10-15 minutes, flipping occasionally unit the potatoes are golden brown and crispy.
- Push the cooked potatoes to one side of the griddle and add the diced onions to the other side. Sauté the onions until they become translucent and slightly caramelized, which should take about 5 minutes.
- Move the onions to the side with the cooked potatoes and add the diced kielbasa to the other side of the griddle. Cook the kielbasa until it is browned and heated through, which should take about 5 minutes.
- Once the kielbasa is cooked, move to the side with the potatoes and onions.
- Pour the beaten eggs onto the griddle and allow the eggs to cook for a minute or two until they begin to setup.
- Using a spatula, gently scramble the eggs until the eggs are fully cooked and scrambled.
- Incorporate the eggs, potatoes, onions, and kielbasa together. Sprinkle the shredded cheddar cheese over the top of the hash. Cover the hash with a dome or metal bowl to help melt the cheese.
- Allow the cheese to melt for a few minutes.
- Serve hot and enjoy your delicious Blackstone griddle breakfast hash!
