Blackstone Breakfast Hash Recipe
This Blackstone Breakfast Hash is one of our go-to camping staples. It’s hearty, simple, and feeds a crowd without needing to juggle six different pans.
Crispy potatoes, smoky bacon, colorful peppers, perfectly cooked eggs, and melty cheddar cheese all piled together? Yes please!
This is the kind of breakfast that fuels hiking, swimming, biking… or just sitting in a camping chair pretending we’re “about to go explore.”
And the best part? It’s made entirely on the griddle. Less cleanup = happier campers.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Post
We’re walking you through exactly how to get crispy potatoes (not soggy ones), how to cook eggs right on the Blackstone without chaos, and how to layer everything together so it tastes like diner-style breakfast magic.
If you’ve ever struggled with sticking, uneven cooking, or overdone eggs on a flat top, we’ve got you covered. This is real-life camping breakfast guidance from people who have absolutely burned a batch or two before figuring it out.
Blackstone Breakfast Hash
Ingredients
- 6 slices of bacon, cooked and chopped
- 1/2 large yellow onion, finely diced
- 1 red, orange, and yellow bell pepper, diced
- 4 cups white potatoes (about 1.5 lbs), peeled and diced – using frozen hashbrowns is a great camping hack to speed up the process and limit prep time.
- 6 large eggs
- 1 cup cheddar cheese, shredded
Instructions
1. Preheat the Blackstone to medium-high heat (about 400–425°F). Give the surface a light coat of oil to prevent sticking.
2. Start by placing the bacon on the griddle, evenly spaced apart. Cook it to your desired level of doneness, flipping half way.
3. At the same time, spread the diced potatoes in a single layer on the griddle. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and continue cooking until crispy on the outside and tender inside. This usually takes about 12–15 minutes depending on the size of your cubes.
4. Once the potatoes are halfway cooked, add the diced onion and bell peppers directly onto the griddle beside them. Sauté until softened and slightly caramelized, about 5–7 minutes.
5. Chop up the bacon, stir the veggies into the potatoes with the bacon and move to the side of the griddle to keep warm.
6. Reduce heat slightly, crack the eggs on the flat top, scramble them together and let them cook to your desired doneness. You can cover loosely with a dome or foil to help the tops set faster.
7. Once the eggs are almost done, add to the vegetable and bacon mixture and sprinkle shredded cheddar cheese over the entire hash. Let it melt.
8. Serve hot straight from the griddle. Bonus points if eaten outdoors in pajamas.
Tips & Tricks
- Don’t overcrowd. Spread potatoes in a single layer so they brown instead of steam.
- Use a dome for eggs. Trapping heat helps cook the tops without flipping.
- Pre-cook bacon at home. It saves time and mess at camp.
- Adjust heat as needed. Blackstones can run hot—lower the temp when adding eggs to avoid rubbery whites.
- Season in layers. Salt the potatoes early, then adjust again at the end for balanced flavor.
FAQs
How do we keep potatoes from sticking to the Blackstone?
Make sure the griddle is fully preheated and lightly oiled before adding potatoes. Let them form a crust before flipping.
Can we use frozen hash browns instead of fresh potatoes?
Absolutely. They’re convenient for camping and cook slightly faster—just adjust timing and watch for browning.
Can this breakfast hash be made ahead of time?
You can prep and chop everything in advance, in fact – we’d recommend it! For best texture, cook it fresh on the griddle and reheat leftovers gently if needed.
This Blackstone breakfast hash has become one of those recipes we make on repeat. It’s filling, colorful, and flexible.
Add sausage, swap cheeses, toss in jalapeños—make it yours. Around here, breakfast is the most important camping meal of the day… mostly because everyone is dramatically starving by 9 a.m.
If you try it, don’t be surprised when your neighbors wander over asking what smells so good. Just hand them the spatula.
Blackstone Breakfast Hash
Ingredients
- 6 slices of bacon cooked and chopped
- 1/2 large yellow onion finely diced
- 1 red orange, and yellow bell pepper, diced
- 4 cups white potatoes about 1.5 lbs, peeled and diced
- 6 large eggs
- 1 cup cheddar cheese shredded
Instructions
- Preheat the Blackstone to medium-high heat (about 400–425°F). Give the surface a light coat of oil to prevent sticking.
- Start by placing the bacon on the griddle, evenly spaced apart. Cook it to your desired level of doneness, flipping half way.
- At the same time, spread the diced potatoes in a single layer on the griddle. Let them cook undisturbed for a few minutes to develop a golden crust, then flip and continue cooking until crispy on the outside and tender inside. This usually takes about 12–15 minutes depending on the size of your cubes.
- Once the potatoes are halfway cooked, add the diced onion and bell peppers directly onto the griddle beside them. Sauté until softened and slightly caramelized, about 5–7 minutes.
- Chop up the bacon, stir the veggies into the potatoes with the bacon and move to the side of the griddle to keep warm.
- Reduce heat slightly, crack the eggs on the flat top, scramble them together and let them cook to your desired doneness. You can cover loosely with a dome or foil to help the tops set faster.
- Once the eggs are almost done, add to the vegetable and bacon mixture and sprinkle shredded cheddar cheese over the entire hash. Let it melt.
- Serve hot straight from the griddle.