Start your day right with these savory griddle hash browns loaded with eggs, onions, and green bell peppers. Quick and easy to make on your Blackstone or any flat-top griddle, this hearty dish is perfect for breakfast or brunch. Finish it off with perfectly cooked eggs on top—runny yolks create a rich, velvety sauce that ties it all together beautifully.
Ingredients
- 4 Tbsp unsalted butter softened
- 20 oz shredded hash brown potatoes thawed if frozen
- 1 large green bell pepper seeded and diced
- ½ cup diced white or yellow onion
- 2 cloves garlic minced or chopped
- 4 large eggs
- garnish: chopped flat-leaf parsley
Instructions
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According to the manufacturer’s directions, prepare the griddle or Blackstone. The griddle should be clean and seasoned. Once prepared, put heat to medium.
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Gather together all the ingredients on a tray to take to the griddle. The potatoes, green bell pepper, onion, and garlic can go into a bowl together.
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Add the butter onto the griddle. The griddle should be hot enough that the butter melts quickly with some sizzle, but not burn straight away.
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Add the potatoes, green bell pepper, onion, and garlic, and toss into the butter to coat. Cook, tossing regularly, to lightly brown the potatoes and until they are almost (but not completely) cooked though (~5 minutes). Take care not to toss too often – the potatoes need to sit directly on the hot griddle to brown. Take a taste occasionally to check for doneness.
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Add the salt and pepper, then gather the potatoes into a ~12-inch wide pile. Use a fork or spoon to make 4 wells in the potatoes. Gently crack an egg into each well. Cover the potatoes with a cooking dome and cook, checking after 5-10 minutes, until egg whites are set (*see Notes) but yolks are not.
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Garnish with parsley and serve immediately.
Notes
I used the cooking dome to hold the heat and cook the eggs, but this can also be done to get the potatoes to cook through if they aren’t cooperating prior to adding the eggs.
The egg whites are done when they are just set. Meaning, if you give a little push with a fork, there will be a slight resistance. They will not be firm like hard-boiled egg. Also, the whites will continue to cook a bit once removed from the griddle.
A metal mixing bowl works well if a cooking dome is not available.
