Cozy Loaded Blackstone Breakfast Hash with Caramelized Peppers
A hearty and flavorful breakfast hash featuring crispy potatoes, caramelized bell peppers, and savory Italian sausage, perfect for cozy mornings and easy to prepare on a Blackstone griddle or cast iron skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 medium russet potatoes, diced into ½-inch cubes
- 2 bell peppers (red and yellow), thinly sliced
- 12 oz Italian sausage, casing removed and crumbled
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
- 2–4 eggs (optional, for topping)
Instructions
- Wash and dice the russet potatoes into ½-inch cubes. Slice the bell peppers thinly and finely chop the yellow onion. Mince the garlic cloves.
- Preheat your Blackstone griddle or cast iron skillet to medium-high heat (about 375°F / 190°C) and let it warm thoroughly, about 5 minutes.
- Add 1 tablespoon of olive oil to the griddle. Toss in the crumbled Italian sausage. Stir and break it up with your spatula, cooking until browned and cooked through, about 6-8 minutes. Remove sausage to a bowl and set aside.
- Add another tablespoon of oil if needed. Spread the diced potatoes evenly on the griddle. Let them cook undisturbed for 5 minutes to develop a crust, then stir and continue cooking for another 10-12 minutes, stirring occasionally until golden and tender. Use a fork to test softness.
- Push the potatoes to one side. Add the chopped onions and peppers with a splash of oil. Cook slowly, stirring every couple of minutes to caramelize the peppers and soften the onions—about 8-10 minutes until peppers are sweet and slightly translucent.
- Mix the sausage back in with the potatoes and peppers. Sprinkle smoked paprika, salt, and pepper to taste. Stir well and cook for 2-3 more minutes to combine flavors.
- Optional: Push the hash to the side and crack 2-4 eggs onto the griddle. Cook sunny side up or to your preference, then serve on top of the hash.
- Remove from heat. Sprinkle chopped fresh parsley for garnish. Serve hot.
Notes
If peppers brown too fast or stick, lower heat and add a splash of water to steam and soften without burning. Let potatoes cook undisturbed initially to form a crust. Use just enough oil to coat the surface to avoid greasiness. For cast iron, ensure it is well-seasoned to prevent sticking. Leftovers store well in the fridge for up to 3 days and reheat best in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 18
- Carbohydrates: 30
- Protein: 12
Keywords: breakfast hash, Blackstone griddle recipe, caramelized peppers, sausage hash, easy breakfast, cozy breakfast, skillet breakfast