Blackstone Loaded Hash Browns

Blackstone Loaded Hashbrowns with Sausage and Egg

(and why you NEED a gas griddle for your breakfast-making.)

If you think you like breakfast and don't have a gas griddle, I'm going to go ahead and say you are doing it wrong. 

A good gas griddle that you know well turns a full breakfast from a giant production involving all the dirty pans into a simple, efficient, delicious performance, of sorts. 

If you've ever worked in the restaurant industry and get to see line cooks REALLY in the zone, you'll know what I mean. 

The typical gas griddle isn't made of the same material that you'll find in most kitchens, but the basics are really the same.

A large, flat surface that builds its own non-stick surface, just like a cast-iron pan does, by being seasoned and scraped/wiped after use, instead of washed with soap and water. 

Make sure you wipe it and oil it lightly after use. If you don't use it often, lay down some parchment paper over it as well. Otherwise, you can end up with a rusty mess. 

If you DO end up with a rusty mess - don't wheel your griddle out to the road with a free sign quite yet. You can re-season it and get cooking again by following my guide to re-seasoning your Blackstone.

Why You'll Love This Dish

• Crispy Hash Brown Crust - The griddle gives you that diner-style crunch.
• All-In-One Breakfast - Potatoes, eggs, sausage, and cheese in one build.
• Crowd-Friendly - Big batch that serves six without extra pans.
• Cheese Pull Payoff - Low heat at the end melts everything into a gooey layer.
• Easy To Customize - Works with different meats, cheeses, and add-ins.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Dehydrated Hash Browns - Easy pantry option that crisps well once soaked and drained; frozen shredded potatoes work too if you squeeze them dry.
• Hot Water - Rehydrates the potatoes quickly so they cook evenly.
• Diced Onions - Adds sweet-savory flavor; skip if you've got picky eaters.
• Butter - Helps brown onions and adds rich flavor to eggs and sausage.
• Breakfast Sausage Links - Sliced for fast browning; patties chopped up work the same way.
• Eggs - The fluffy layer that makes this a full meal.
• Whole Milk - Makes the scramble softer; half-and-half works too.
• Oil - Helps the hash browns crisp without sticking; avocado or canola are solid picks.
• Salt, Pepper, And Garlic - Simple seasoning for both the potatoes and eggs.
• Shredded Cheddar Cheese - Melts well and adds sharp flavor; pepper jack or Colby-Jack swap easily.

More great BREAKFAST RECIPES here!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Soak The Potatoes: Combine dehydrated hash browns and hot water. Soak 15 minutes, then drain very well.
2. Heat Griddle And Cook Onions: Preheat griddle to medium-low. Add a tablespoon of butter and sauté onions 3-4 minutes.
3. Start The Hash Browns: Spread hash browns on the griddle and drizzle 1-2 tablespoons oil over them. Season with salt, pepper, and garlic.
4. Cook Fillings: Brown sliced sausage in butter. Whisk eggs with milk and scramble on the griddle until just set.
5. Brown, Stack, Melt: Let hash browns cook until a deep golden crust forms, then flip with a large spatula and drizzle a little more oil. Top half with eggs, sausage, and cheddar, press lightly, then cover with the remaining hash browns. Lower heat to low and cook until cheese melts. Slice and serve hot.

See all of my Blackstone Griddle Recipes!

Recipe Tips

The key to making great hash browns on the Blackstone is patience. And probably - turn down your heat. 

Most people run their griddles WAY too hot, and the food suffers for it. 

For hash browns, that's going to mean medium-low heat, lots of butter and oil, and then leave.them.alone. You only want to flip hashbrowns once.

That's perfect for loaded or stuffed hashbrowns because you can cook the rest of your ingredients while the hashbrowns are taking their butter bath, on the other side of your griddle. 

Then, once the eggs are scrambled, the sausage is browned, and the cheese is melted you just pile them on top of one half of the hash browns, cover with the other half, and serve. 

More tips for great hash browns here in my other sausage-stuffed hash browns recipe. This one is a bit different in that it has scrambled eggs instead of a fried egg, and the cheese, eggs, and sausage is all inside of these bad boys.

Try my Blackstone Scrambled Eggs!

Recipe FAQ

Try my Tropical Mimosa!

Serve This With

All of the breakfast goodies! 

I recommend pancakes, blueberry muffins, or maybe a Blueberry Brioche French Toast bake!

You'll also love this amazing Chai Coffee Recipe too. It is so delicious!

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