Breakfast Hash with Eggs
Parboiling the potatoes first means the griddle only has to crisp them, not cook them through, so they brown fast without scorching. Working two heat zones, a hot side for the vegetables and a cooler side for the eggs, lets everything finish at the same time without the eggs turning rubbery.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 1 1/2 lbs russet potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, diced
- 2 medium bell pepper, diced
- 4 slices bacon, diced
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 8 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 stalks green onions, sliced, for garnish
Nutrition per serving
- Calories
- 348
- Protein
- 18g
- Carbs
- 18g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Bring a large pot of salted water to a boil. Add the diced potatoes and parboil for 5-6 minutes, until the edges just start to soften but the centers still resist a knife. Drain well and spread on a towel to dry.
- 2Preheat the Blackstone to medium-high on one side (the hot zone) and low on the other side (the cooler zone).
- 3Add the vegetable oil to the hot zone. Add the diced bacon and cook for 3-4 minutes, until the fat renders and the bacon starts to crisp.
- 4Add the parboiled potatoes to the hot zone in a single layer. Let them sit undisturbed for 3-4 minutes before flipping, so a crust forms instead of steaming.
- 5Push the potatoes to one side, add the onions and bell peppers, and spread them out. Cook for 6-8 minutes, flipping the whole mixture every couple of minutes, until the potatoes are deeply browned and the vegetables are softened with charred edges.
- 6Add the garlic and smoked paprika, toss everything together, and cook for 1 more minute until fragrant. Season with half the salt and pepper.
- 7Push the hash into a loose pile on the hot zone to keep it warm, then crack the eggs directly onto the cooler zone, spacing them apart.
- 8Season the eggs with the remaining salt and pepper. Cook for 3-4 minutes for runny yolks, or cover with a metal bowl or dome for the last minute if the whites need more time to set on top.
- 9Divide the hash among plates, top each portion with two eggs, and scatter the sliced green onions over the top.
Tips & variations
- Dice the potatoes uniformly, around 1/2 inch, so they parboil and crisp at the same rate; larger pieces stay mushy in the middle.
- Swap the bacon for breakfast sausage crumbles, or leave it out entirely and add an extra tablespoon of oil for a vegetarian version.
- A handful of shredded cheddar or pepper jack melted over the hash just before plating turns this into a loaded skillet-style breakfast.
- For extra heat, add a diced jalapeño with the bell peppers or finish with a few dashes of hot sauce.
Storage & reheating
Store the hash (without the eggs) in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of oil to recrisp the potatoes; microwaving will leave them soft. Cook eggs fresh for each serving rather than reheating them.
Tips from the Tulo kitchen
- Drying the parboiled potatoes thoroughly before they hit the griddle matters more than any seasoning trick; wet potatoes steam instead of browning.
- Keep a small offset spatula or fish spatula handy for the eggs, since a large flat turner can break the yolks when transferring them off the cooler zone.
FAQ
Do I have to parboil the potatoes first?
It's not strictly required, but skipping it means the potatoes need 15-20 minutes on the griddle to cook through, and the outsides will usually burn well before the centers are done. Parboiling for 5-6 minutes solves that.
Can I make this hash without a Blackstone?
Yes, a large cast iron skillet works, though you'll need to cook the potatoes and eggs in batches or in separate pans since a skillet doesn't offer a true two-zone setup.
How do I keep the eggs from sticking to the griddle?
Make sure the cooler zone has a thin, even layer of oil or butter before cracking the eggs, and don't move them until the whites have set around the edges, usually about 2 minutes in.
What's the best way to season the hash without it tasting flat?
Season in stages, a pinch when the potatoes go on, more after adding the peppers and onions, and a final adjustment at the end, rather than dumping all the salt in at once.
