Hearty Blackstone Bacon and Potato Hash with Eggs
Hearty Blackstone Bacon and Potato Hash with Eggs
Ingredients
For the Bacon and Potato Hash
- 1 pound thick-cut bacon, diced into 1/2-inch pieces
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 tablespoons olive oil, divided, use as needed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Eggs and Garnish
- 8 large eggs
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your Blackstone griddle to medium-high heat (approximately 375-400°F). Ensure the surface is clean and lightly oiled.
⏱️ 5 min•🌡️ 375
- 2
Add the diced bacon to the hot griddle. Cook, stirring occasionally, until crispy. This should take about 8-10 minutes. Remove the cooked bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered bacon fat on the griddle. If there's excessive fat, drain some, leaving about 2-3 tablespoons.
⏱️ 10 min
- 3
Add the diced potatoes to the griddle with the bacon fat. If needed, add 1 tablespoon of olive oil. Spread the potatoes in a single layer and cook, stirring every few minutes, until they are tender and golden brown, about 10-12 minutes. You may need to adjust the heat to prevent burning.
⏱️ 12 min
- 4
Push the potatoes to one side of the griddle. Add the diced yellow onion and bell pepper to the empty space, along with the remaining 1 tablespoon of olive oil if the griddle seems dry. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 5
Combine the cooked potatoes, onions, and bell pepper. Stir in the kosher salt, black pepper, paprika, and garlic powder. Add the crispy bacon back to the hash and mix well to combine and heat through.
⏱️ 3 min
- 6
Clear a space on the griddle for the eggs. Add the butter to the cleared area and let it melt. Crack the large eggs directly onto the buttered griddle. Season the eggs with a pinch of salt and pepper. Cook to your desired doneness (e.g., 2-3 minutes for sunny-side up, 4-5 minutes for over-easy).
⏱️ 5 min
- 7
Serve the bacon and potato hash immediately, topped with the freshly cooked eggs. Garnish with chopped fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Blackstone Bacon and Potato Hash with Eggs
Ingredients
For the Bacon and Potato Hash
- 1 pound thick-cut bacon, diced into 1/2-inch pieces
- 2 russet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, cored, seeded, and diced
- 2 tablespoons olive oil, divided, use as needed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Eggs and Garnish
- 8 large eggs
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your Blackstone griddle to medium-high heat (approximately 375-400°F). Ensure the surface is clean and lightly oiled.
⏱️ 5 min•🌡️ 375 - 2
Add the diced bacon to the hot griddle. Cook, stirring occasionally, until crispy. This should take about 8-10 minutes. Remove the cooked bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered bacon fat on the griddle. If there's excessive fat, drain some, leaving about 2-3 tablespoons.
⏱️ 10 min - 3
Add the diced potatoes to the griddle with the bacon fat. If needed, add 1 tablespoon of olive oil. Spread the potatoes in a single layer and cook, stirring every few minutes, until they are tender and golden brown, about 10-12 minutes. You may need to adjust the heat to prevent burning.
⏱️ 12 min - 4
Push the potatoes to one side of the griddle. Add the diced yellow onion and bell pepper to the empty space, along with the remaining 1 tablespoon of olive oil if the griddle seems dry. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 5
Combine the cooked potatoes, onions, and bell pepper. Stir in the kosher salt, black pepper, paprika, and garlic powder. Add the crispy bacon back to the hash and mix well to combine and heat through.
⏱️ 3 min - 6
Clear a space on the griddle for the eggs. Add the butter to the cleared area and let it melt. Crack the large eggs directly onto the buttered griddle. Season the eggs with a pinch of salt and pepper. Cook to your desired doneness (e.g., 2-3 minutes for sunny-side up, 4-5 minutes for over-easy).
⏱️ 5 min - 7
Serve the bacon and potato hash immediately, topped with the freshly cooked eggs. Garnish with chopped fresh parsley, if desired.
⏱️ 1 min