Breakfast Hash On The Griddle

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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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Servings: people

Equipment

1 Traeger Flatrock
2 Spatchulas

Ingredients

1 bag Ore-Ida Diced Hash Brown Potatoes
1/2 whole Medium Yellow Onion Diced
1/2 whole Green Pepper Diced
1 lb Odom's Tennessee Pride Mild Country Sausage
5 large Eggs
1 tbsp Smoked Q Rock's Anytime Seasoning
1 tbsp Smoked Q Rock's Boom Boom Spice Blend

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!

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