Blackstone Cheesy Loaded Breakfast Hash

Ingredients:
For the Meat:
1 lb breakfast sausage (bulk, removed from casings, or patties crumbled)
6-8 slices bacon, chopped (optional, but adds great flavor and texture)
For the Potatoes/Hash:
3-4 large russet potatoes, peeled and shredded (or 1 bag frozen shredded hash browns, thawed and squeezed dry)
1 small onion, finely diced (optional, but good for flavor)
For the Cheese:
2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend (or more, to your preference!)
For Seasoning:
1-2 tbsp vegetable oil or preferred cooking oil (plus more as needed)
Salt and black pepper to taste
1 tsp garlic powder (optional)
1/2 tsp paprika (optional)
Optional Add-ins (not visible in your image but common for breakfast hashes):
Diced bell peppers
Jalapeños, diced
Cooked eggs (scrambled or fried, added at the end)
Equipment:
Blackstone griddle
Spatulas/scrapers
Large bowl for shredded potatoes
Instructions:
Prep Potatoes: If using fresh potatoes, peel and shred them. Place the shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This is crucial for crispiness! If using frozen, thaw and squeeze dry.
Preheat Griddle & Cook Meat: Preheat your Blackstone griddle to medium-high heat.
Add 1 tbsp oil (if needed, bacon will render fat).
Add the chopped bacon (if using) and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat on the griddle.
Add the breakfast sausage to the griddle. Crumble it with your spatulas as it cooks, browning it evenly. Cook until no pink remains. Push the cooked sausage (and bacon fat) to one side of the griddle, or remove it and set aside if you prefer less grease in the hash.
Cook Hash Browns: Add 1-2 tbsp fresh oil to the now empty section of the griddle (or use the rendered fat). Spread the squeezed shredded potatoes (and diced onion, if using) evenly over the hot surface. Season generously with salt, pepper, garlic powder, and paprika (if using).
Press the potatoes down firmly with your spatulas to maximize contact with the griddle.
Let them cook undisturbed for 5-8 minutes until a golden-brown crust forms on the bottom.
Use your spatulas to chop and flip sections of the hash, incorporating the cooked sausage (and bacon) from the side.
Continue to cook, chopping and flipping occasionally, until the potatoes are cooked through and crispy to your liking, about 10-15 minutes total.
Combine & Melt Cheese:
Once the hash is cooked and crispy, spread it out into an even layer on the griddle.
Evenly sprinkle the shredded cheese over the entire hash.
You can cover the hash with a melting dome or a large lid for 1-2 minutes to help the cheese melt faster and more evenly.
Once the cheese is fully melted and gooey, it’s ready!
Serve:
Scrape the cheesy hash off the griddle and serve immediately.
This is fantastic on its own, or you can serve it with scrambled eggs, fried eggs, hot sauce, salsa, or wrapped in tortillas for breakfast burritos.