This breakfast hash is the perfect balance of crispy potatoes, savory sausage, and colorful veggies, all topped with fluffy scrambled eggs. It’s great for family breakfasts or weekend brunches because it’s simple, filling, and packed with flavor to please everyone.

The Traeger Flatrock griddle is perfect for making breakfast hash. Its cast iron surface ensures crispy potatoes and perfectly cooked sausage, but its best feature is the three-zone cooking surface, which allows separated but even heat distribution to cook all different kinds of food section to section. 

If you like this recipe and want to cook it on a Blackstone you’ve got to check out the rest of the Blackstone recipes right here!

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Why should you try this recipe

  • Quick & Satisfying: With only five primary ingredients, you can easily create a delicious and filling breakfast in under 30 minutes.  Quick, simple and delicious is just what the morning calls for!
  • Perfect for Meal Prep: This hearty hash can be stored in the refrigerator for several days and reheated quickly and easily. This makes it an ideal choice for meal prepping, as it allows you to have a delicious and satisfying meal ready to enjoy with minimal effort during busy weekdays – and you know I like that!
  • Versatile: It’s awesome how this recipe can be adapted to suit everyone’s tastes.  Whether I’m sticking to the original or getting creative with new additions, I’m able to create a delicious meal everyone will love. With so many possibilities, it’s sure to please all.

Ingredients for Breakfast Hash on the griddle

  • 1 bag Ore-Ida Diced Hash Brown Potatoes (frozen): These bagged and frozen potatoes save time and offer the perfect texture for achieving crispy, golden-brown deliciousness.
  • ½ Diced Medium Yellow Onion: I love yellow onions as they add a touch of sweetness and sharpness, balancing the richness of the sausage.
  • ½ Diced Medium Green Pepper: Adds a fresh, earthy flavor and a pop of color.
  • 1 lb Odom’s Tennessee Pride Mild Country Sausage, Breakfast Roll: The savory base of the hash, with just the right amount of spices to complement the other ingredients.
  • 4-5 Large Scrambled Eggs: Fluffy, soft eggs to tie everything together and provide a creamy contrast to the crispy components.
  • 1 tbsp Smoked Q Rock’s Boom Boom Spice Blend: This earthy spice blend takes decent sausage and transforms it to another level adding even more earthy, umami flavors.
  • 1 tbsp Smoked Q Rock’s Anytime Seasoning: A perfect blend of salt, pepper, and garlic this spice blend enhances the flavor of everything.

Instructions for making Breakfast Hash on the griddle

1. Preheat the Griddle: To get things started I set the Traeger Flatrock to a medium-high heat and let it preheat for about 5 minutes.  Once it is ready, I apply some butter to the right side, where I plan to cook the potatoes and add some olive oil to the left side, where I plan to cook the sausage.  And while it is pre-heating I dice up half a yellow onion and ½ a green pepper.    

2. Cook the Sausage: When the griddle is heated, I place the ground sausage on the left side to cook until browned.  This takes about 5–7 minutes after breaking it into small pieces as it cooks.

3. Crisp the Potatoes: At the same time I cook the sausage, I add the frozen diced potatoes to the griddle, spreading them in an even layer. Seasoning them with my Smoked Q Rock’s Anytime Seasoning before cooking, turning occasionally but not very often, until they are golden brown and crispy.  This takes about 10–12 minutes and as the potatoes begin to cook, I added the diced onion and green pepper to the top allowing them to steam up, slightly softening while the potatoes cook.

4. Scramble the Eggs: Once the sausage is cooked, I add it to the top of the potatoes. In the leftover sausage grease, I pour in the 4-5 cracked eggs, scrambling them and then cooking until soft and fluffy.

5. Combine and Serve: Once the eggs are cooked, I mix them into the sausage, veggies, and potatoes before serving hot with some coffee or orange juice!

Variations and Substitutions:

Alternate Rubs: The flavors in this dish can stand alone, but if you want a little extra flavor and don’t have these great Smoked Q rubs, simply grab for some salt, pepper, and granulated garlic and season to taste.

Substitution or variation: If you want to kick this recipe up a notch, try using turkey sausage or chorizo, you can toss in some mushrooms, spinach, or zucchini for extra nutrients and color, or heck even remove the sausage and eggs for a vegetarian option.

Tips and tricks for making this Breakfast Hash on the griddle

Cook in Sections: To help ensure each ingredient cooks perfectly and doesn’t get soggy, make sure to keep them separate on the griddle until the last minute. This method allows each item to retain its individual texture and flavor, resulting in a delicious end result.

Preheat the Griddle for Consistent Crisping: Before adding the potatoes to the griddle, it’s important to ensure that the griddle is fully preheated. This means allowing the griddle to heat up because a hot surface is crucial because it helps the potatoes crisp up immediately, preventing any soggy spots and ensuring that they cook evenly.

Add Butter for Extra Flavor and Crunch: Just as the potatoes are reaching the end of their cooking time, it’s the perfect moment to introduce more butter to the top of the potatoes. This addition not only enhances the richness of the dish but also contributes to achieving an even crispier, more golden crust on the potatoes.

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Breakfast Hash On The Griddle

Servings: 8 people
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Breakfast Hash on the griddle finished on the griddle
This breakfast hash is a perfect balance of crispy potatoes, savory sausage, colorful vegetables, and fluffy scrambled eggs. It's ideal for family breakfasts and weekend brunches.

Equipment

  • 1 Traeger Flatrock
  • 2 Spatchulas

Ingredients 

Instructions 

  • To get things started I set the Traeger Flatrock to a medium-high heat and let it preheat for about 5 minutes.  Once it is ready, I apply some butter to the right side, where I plan to cook the potatoes and add some olive oil to the left side, where I plan to cook the sausage. And while it is pre-heating I dice up half a yellow onion and ½ a green pepper.    
  • When the griddle is heated, I place the ground sausage on the left side to cook until browned.  This takes about 5–7 minutes after breaking it into small pieces as it cooks.
  • At the same time I cook the sausage, I add the frozen diced potatoes to the griddle, spreading them in an even layer. Seasoning them with my Smoked Q Rock’s Anytime Seasoning before cooking, turning occasionally but not very often, until they are golden brown and crispy.  This takes about 10–12 minutes and as the potatoes begin to cook, I added the diced onion and green pepper to the top allowing them to steam up, slightly softening while the potatoes cook.
  • Once the sausage is cooked, I add it to the top of the potatoes. In the leftover sausage grease, I pour in the 4-5 cracked eggs, scrambling them and then cooking until soft and fluffy.
  • Once the eggs are cooked, I mix them into the sausage, veggies, and potatoes before serving hot with some coffee or orange juice!

Nutrition

Calories: 210kcalCarbohydrates: 8gProtein: 9gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 41mgSodium: 370mgPotassium: 262mgFiber: 1gSugar: 0.4gVitamin A: 44IUVitamin C: 4mgCalcium: 11mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
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