Randy's Epic Breakfast Hash
Start the day off right with Grill Master Randy’s out-of-this-world breakfast hash using only a gas griddle and basic ingredients! Packed with bacon, sausage, potatoes, and melty cheeses, this dish will give you a newfound appreciation for your griddle.
|SERVES 3-5 People||PREP 20 min||COOK 15 min||READY IN 35 min|
- 3 smoked sausage links (diced)
- 4–6 bacon strips
- 3–4 eggs
- 1 medium-sized onion (diced)
- 2–3 garlic cloves (minced)
- 1-pound sack of fingerling potatoes (diced)
- Large handful of button mushrooms (quartered)
- ¾ cup of cheddar cheese (shredded)
- ¾ cup of pepperjack cheese (shredded)
- Sourdough bread (sliced)
- 3 tbsp butter (softened)
- ½ a bunch of green onions (for garnish)
- 3 tbsp spicy seasoning blend
- 2 pinches salt and pepper
- Turn all the burners of your gas griddle to medium heat and let preheat for 10 minutes.
- While waiting for the griddle to preheat, apply softened butter to the slices of bread.
- Once your griddle has reached medium heat, toast the bread for about 1 minute on each side, or until they’ve been browned to your liking. Remove bread from the griddle and set aside.
- Fry the bacon strips to your preferred doneness and set aside, draining half the leftover bacon grease while leaving the other half to sauté the rest of the ingredients.
- Add diced onions to the griddle and sauté in the remaining bacon grease for 3 minutes. Then toss on the diced potatoes, mixing everything together as they cook. (If you prefer large-cut potatoes, it’s a good idea to parboil them for a few minutes before sautéing to ensure they’ll cook all the way through.)
- Add the diced sausage and sauté for 3 minutes.
- Toss in the garlic and mushrooms, then season with your spice blend, salt, and pepper. Let sauté for 3 minutes while you chop the bacon.
- Throw your chopped bacon into the mix along with the green onions and both shredded cheeses, saving just a little bit of the green onion and cheese to top the finished dish. Mix well on the griddle and plate the hash.
- While the hash is cooling, fry 3–4 eggs to your preference. I like my eggs over easy, where the egg gets a slight cook on each side but the yolk stays runny.
- Top the hash with the fried eggs and remaining cheese and green onions.
- Serve with the toasted sourdough bread and some fresh fruit, and enjoy!
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