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Crispy Blackstone Kielbasa Breakfast Hash with Fried Eggs

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A crispy, savory breakfast hash made with smoked kielbasa, potatoes, and peppers, topped with perfectly fried eggs. Quick and easy to prepare, perfect for busy mornings or weekend brunch.

Ingredients

Scale
  • 12 ounces smoked kielbasa, sliced into ½-inch rounds
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 large eggs
  • Chopped fresh parsley for garnish

Instructions

  1. Peel and dice the potatoes into ½-inch cubes. Dice the bell pepper and finely chop the onion. Slice the kielbasa into ½-inch rounds and mince the garlic. Keep ingredients separate for staged cooking.
  2. Heat the Blackstone griddle to medium-high heat (around 375°F). Wait until a drop of water sizzles immediately.
  3. Drizzle 1 tablespoon of oil on the griddle. Add diced potatoes in an even layer. Season with salt, pepper, and half the smoked paprika. Press down lightly and cook undisturbed for 5 minutes to form a crust. Flip and repeat until golden and tender, covering briefly with a lid or plate if needed to soften potatoes faster.
  4. Push potatoes to one side. Add remaining oil, then add kielbasa, onions, bell peppers, and garlic. Stir occasionally, letting kielbasa crisp and veggies soften. Season with remaining smoked paprika, salt, and pepper.
  5. Mix everything gently on the griddle and let sit for 1-2 minutes without stirring to develop a crust.
  6. Clear space on the griddle or use a separate pan. Crack eggs onto the hot surface and cook sunny-side up or to your liking until whites are set and yolks remain runny.
  7. Serve a generous scoop of hash topped with a fried egg. Garnish with chopped fresh parsley and a touch of black pepper.

Notes

Avoid overcrowding the griddle to keep potatoes crispy. Let potatoes cook undisturbed to form a golden crust. Use medium-high heat for best results. For gluten-free, verify kielbasa ingredients. Leftovers reheat best on stovetop or griddle with a little oil to maintain crispiness. Sweet potatoes can be substituted for russets for a sweeter flavor.

Nutrition

Keywords: kielbasa breakfast hash, crispy breakfast hash, Blackstone griddle recipe, fried eggs, easy breakfast, savory breakfast, weekend brunch

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