Savory Blackstone Breakfast Skillets

Here’s my go-to Blackstone breakfast recipe, with perfectly cooked eggs, crispy bacon, and golden-brown hash browns all made right on the griddle. The beauty of cooking breakfast on the Blackstone is how everything comes together at once, and cleanup is a breeze.

This breakfast has become our weekend tradition, and my kids always hover around the griddle while I’m cooking. There’s something special about gathering everyone outside while breakfast sizzles away. And let’s be honest – food just tastes better when it’s cooked on a flat top, doesn’t it?

What Kind of Potatoes Should I Use?

While the recipe calls for russet potatoes, you’ve actually got several good options for your Blackstone breakfast. Russets are a classic choice because they get nice and crispy on the outside while staying fluffy inside, thanks to their high starch content. You could also use Yukon Golds, which have a naturally buttery flavor and hold their shape well during cooking, though they won’t get quite as crispy as russets. For the best results, make sure to cut your potatoes into even-sized pieces (about 1/2 inch cubes work great) and pat them dry with paper towels before cooking – this helps them brown better on the griddle.

Options for Substitutions

This breakfast recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Russet potatoes: You can swap russet potatoes with Yukon gold or red potatoes. Sweet potatoes work too, though they’ll cook a bit faster and give a sweeter flavor.
• Bacon: Feel free to use ham, breakfast sausage, or even turkey bacon instead. For a vegetarian version, you could leave it out or use meat alternatives.
• Bell peppers: Any color bell pepper works fine here. You could also use poblano peppers for a mild heat, or mix in some mushrooms instead.
• Spinach: Kale, Swiss chard, or arugula can replace spinach. Just remember that kale might need a little extra cooking time to become tender.
• Avocado oil: Any high-heat cooking oil works well – try vegetable oil, grapeseed oil, or even ghee. Regular olive oil isn’t recommended as it has a lower smoke point.
• Green onions: Chives, parsley, or cilantro make good alternatives for the garnish. You can even skip it if you don’t have any herbs on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Blackstone breakfast is getting your potatoes perfectly crispy – avoid cutting them too large or they’ll take forever to cook through, instead dice them into consistent 1/4-inch cubes and pat them completely dry before cooking. The temperature of your griddle is crucial – starting with a medium-high heat (around 375°F) gives you the best results, and resist the urge to constantly stir the potatoes as they need time to develop that golden crust. Another common mistake is overcrowding the griddle, which causes the ingredients to steam rather than sear – work in batches if needed and keep different ingredients in their own zones on the cooking surface. For the best flavor development, season your potatoes well at the beginning of cooking, and don’t add the eggs until everything else is nearly done since they cook quickly and can become rubbery if overcooked.

What to Serve With Blackstone Breakfast?

This hearty breakfast skillet already includes most of your breakfast favorites, but there are still some tasty ways to round out the meal! Fresh fruit like berries or sliced melon adds a nice sweet contrast to the savory breakfast. A stack of warm tortillas lets everyone make their own breakfast tacos or wraps with the potato and egg mixture. For those who like a little heat, serve some hot sauce or salsa on the side – it pairs perfectly with the peppers and potatoes. And don’t forget a pot of hot coffee or fresh orange juice to wash it all down!

Storage Instructions

Keep Fresh: This hearty Blackstone breakfast keeps well in the fridge for 3-4 days when stored in an airtight container. The potatoes might lose a bit of their crispiness, but the flavors actually get better as they meld together. It’s perfect for meal prep – I often make a big batch on Sunday for quick breakfasts during the week.

Pack Away: If you want to prep ingredients ahead, you can dice the potatoes and store them in water overnight, and chop all the veggies and keep them in separate containers. This makes morning cooking super quick and easy!

Warm Up: To bring back that fresh-off-the-griddle taste, heat your leftovers in a skillet over medium heat for about 5-7 minutes, stirring occasionally. A quick zap in the microwave works too, but the skillet method helps restore some of that nice crispiness to the potatoes. Add a fresh sprinkle of green onions before serving to make it taste like new!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 45-55 g
• Fat: 80-90 g
• Carbohydrates: 110-120 g

Ingredients

For the base:

• 1 tsp garlic powder
• black pepper
• 1/4 cup avocado oil (or any high smoke point oil ideal for griddle cooking)
• salt
• 3 large russet potatoes (peeled and diced into 1/2-inch pieces for even cooking)

For the additions:

• 1 small onion (finely diced, about 1/2 cup)
• 1 small red bell pepper (diced into 1/2-inch pieces)
• 8 eggs
• 1 small green bell pepper
• 8 oz uncured bacon (diced for easy crisping)
• 1 cup chopped spinach (fresh or frozen, thawed and squeezed dry)

For the garnish:

• 2 green onions (thinly sliced, for a fresh topping)
• additional oil for griddle

Step 1: Prepare the Potatoes

Begin by washing the potatoes thoroughly.

Shred them using a cheese grater or mandolin.

Once shredded, place them in a large bowl.

Use paper towels to press down on the potatoes and absorb any excess water, or alternatively, wring them out in a piece of cheesecloth.

The drier the potatoes are, the more they will crisp up when cooked.

Step 2: Season the Potatoes

In a large bowl, combine the shredded potatoes with a small amount of oil and garlic granules.

Season generously with salt and pepper.

Mix everything together well to ensure the potatoes are evenly coated with the oil and seasoning.

Step 3: Cook the Potatoes on the Griddle

Preheat a well-oiled griddle to medium heat.

Once heated, spread the seasoned potatoes evenly across the surface.

Allow the potatoes to cook, stirring occasionally, for approximately 10 minutes until they begin to crisp up.

Carefully flip the potatoes to encourage even browning.

Step 4: Add Vegetables and Bacon

Once the potatoes start to crisp, add the bell peppers and onions to the griddle.

Following the vegetables, add the bacon.

Stir the veggies frequently to prevent them from burning.

Continue to cook until the onions are translucent and the bacon begins to brown.

Step 5: Incorporate Eggs and Spinach

When the bacon is nicely browned, flip it over and crack the eggs onto the griddle.

You can incorporate them whole or scramble them according to your preference.

Mix the eggs with the veggies and add in the spinach.

Scramble everything together until well combined.

Step 6: Cook and Serve

Season the hash browns, scrambled eggs, and veggies with additional salt and pepper as desired.

Once the bacon is fully cooked, chop it and mix it in with the eggs and hash browns, or serve it separately if preferred.

Serve your delicious breakfast hash hot and enjoy!