Blackstone Loaded Hashbrowns Recipe

Introduction

Blackstone Loaded Hashbrowns combine crispy potatoes, savory bacon, and melty cheese with perfectly cooked eggs for a satisfying breakfast or brunch. This easy skillet recipe brings all the classic flavors together in one delicious dish.

Ingredients

• 1-2 tablespoons butter
• 1 tablespoon oil
• 1 pound hash browns, thawed and patted dry if frozen
• 4 slices bacon
• 4 eggs
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Step 1: Heat your Blackstone griddle over medium-low heat. Add the butter and let it melt completely.
2. Step 2: Once the butter is melted and the griddle is hot, spread a thin layer of hashbrowns on the surface. Add the oil to help create a nonstick layer, and season with salt and pepper as desired.
3. Step 3: Cook the hashbrowns for several minutes until a golden, crispy crust forms underneath.
4. Step 4: While the hashbrowns cook, place the bacon on the other side of the griddle. Use a press if you have one to keep the bacon flat and prevent shrinking.
5. Step 5: When the hashbrowns are fully cooked, make a hole in the center and crack the eggs into the space. Cook the eggs to your desired doneness.
6. Step 6: Once the eggs and bacon are done, place the bacon on top of the hashbrowns and eggs. Sprinkle with shredded cheddar cheese and let it melt. Season with additional salt and pepper, then serve immediately.

Tips & Variations

• For extra flavor, add diced onions or bell peppers to the hashbrowns while cooking.
• Swap cheddar cheese for pepper jack or mozzarella for a different twist.
• Try cooking the eggs scrambled or sunny-side up depending on your preference.
• Use turkey bacon or vegetarian bacon for a lighter or meat-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The hashbrowns may lose some crispness upon reheating, so crisp them up again in a hot skillet if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a Blackstone griddle?

Yes, you can use a large nonstick skillet or cast iron pan on the stovetop instead. The key is to cook over medium-low heat to achieve crispy hashbrowns without burning.

How do I prevent the hashbrowns from sticking?

Using enough butter and oil to create a slick surface helps prevent sticking. Also, avoid stirring the hashbrowns too much while they form a crust, allowing them to brown evenly without breaking apart.

Blackstone Loaded Hashbrowns Recipe

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5 from 358 reviews

This Blackstone Loaded Hashbrowns recipe is a hearty and delicious breakfast dish featuring crispy hashbrowns cooked on a griddle, topped with eggs, bacon, and melted cheddar cheese. Perfect for a weekend brunch or a comforting start to your day, this recipe combines the satisfying textures of golden potatoes with savory bacon and cheesy goodness.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Hashbrowns

• 1 pound hash browns (thawed and patted dry if frozen)
• 1–2 tablespoons butter
• 1 tablespoon oil
• Salt and pepper, to taste

Toppings

• 4 slices bacon
• 4 eggs
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the Blackstone: Heat your Blackstone griddle on medium-low heat. Add butter onto the griddle and let it fully melt to prepare the surface for cooking the hashbrowns.
2. Cook the hashbrowns: When the butter is melted and the griddle is hot, spread a thin layer of hashbrowns evenly over the Blackstone. Drizzle the oil over the potatoes to create a nonstick surface. Season with salt and pepper as desired.
3. Create a crispy crust: Allow the hashbrowns to cook undisturbed for several minutes until they develop a golden, crispy crust on the bottom, enhancing flavor and texture.
4. Cook the bacon: While the hashbrowns are cooking, place the bacon slices on the other side of the Blackstone. Optionally, use a press on the bacon to keep it flat and prevent shrinking, cooking until crispy to your preference.
5. Add the eggs: Once the hashbrowns are fully cooked and crispy, make a hole in the center of the hashbrowns. Crack the eggs into this space on the griddle, cooking them until they reach your desired doneness.
6. Assemble and finish: After the eggs and bacon are cooked, place the bacon slices on top of the hashbrowns and eggs. Sprinkle the shredded cheddar cheese over the entire dish. Wait until the cheese melts, then serve immediately. Season with additional salt and pepper if desired, and enjoy!

Notes

• Use thawed and well-drained hashbrowns to prevent sogginess and ensure maximum crispiness.
• Adjust seasoning according to your taste preference for salt and pepper.
• A griddle press is helpful for evenly cooking bacon without curling or shrinking.
• Cook eggs according to your preference—sunny side up, over easy, or fully cooked.
• You can substitute cheddar cheese with your favorite melting cheese for variation.
• For a lower fat dish, reduce the butter and oil amounts or substitute with a nonstick spray.

Keywords: Blackstone, Loaded Hashbrowns, Breakfast, Bacon, Eggs, Cheddar Cheese, Griddle Cooking