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Hearty Blackstone Camping Breakfast Hash with Sausage and Eggs

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A quick and easy camping breakfast hash made on a Blackstone griddle featuring savory sausage, crispy potatoes, caramelized onions, bell peppers, and runny eggs. Perfect for outdoor mornings and satisfying for the whole family.

Ingredients

Scale
  • 1 lb breakfast sausage links or bulk sausage (mild or spicy)
  • 2 large russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 1 medium red or green bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 2 tablespoons vegetable or canola oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme or oregano (optional)
  • Chopped fresh parsley or chives for garnish

Instructions

  1. Preheat your Blackstone griddle over medium-high heat (around 375°F / 190°C) for about 5 minutes.
  2. Remove sausage from casings if using links, crumble into pieces. Add 1 tablespoon of oil to the griddle and cook sausage for 5-7 minutes until browned and cooked through. Transfer sausage to a plate, leaving rendered fat on the griddle.
  3. Toss diced potatoes with salt, pepper, and smoked paprika. Add remaining oil to the griddle if needed. Spread potatoes evenly and cook undisturbed for 7-8 minutes, stirring occasionally until golden and crispy.
  4. Add diced onion and bell pepper to the potatoes. Cook for 5 minutes until softened and starting to caramelize. Add minced garlic and cook for 1 more minute.
  5. Return browned sausage to the hash and stir gently to combine. Sprinkle dried thyme or oregano if using.
  6. Create 4 wells in the hash and crack one egg into each well carefully.
  7. Lower heat to medium (around 325°F / 160°C). Cover the griddle with a lid or large plate and cook eggs for 5-7 minutes until whites are set but yolks remain runny (or longer for firmer yolks).
  8. Season with salt and pepper to taste. Remove from heat and garnish with chopped parsley or chives before serving.

Notes

Use turkey sausage for a leaner option or plant-based sausage/tofu for vegetarian version. Sweet potatoes can replace russet potatoes for a sweeter twist. Keep potatoes spaced on the griddle to ensure crispiness. Cover eggs while cooking to set whites evenly without flipping. Leftovers store well in fridge for up to 2 days; reheat gently on griddle or skillet.

Nutrition

Keywords: camping breakfast, Blackstone griddle, breakfast hash, sausage and eggs, easy camping meals, outdoor cooking, hearty breakfast

Find it online: https://elaraeats.com/hearty-blackstone-camping-breakfast-hash-recipe-with-sausage-and-eggs-for-easy-camping-meals/