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Crispy One-Skillet Blackstone Griddle Breakfast Hash with Chorizo

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A quick and easy breakfast hash cooked in one skillet on a Blackstone griddle or stovetop, featuring spicy chorizo, crispy potatoes, and sautéed peppers and onions. Perfect for a hearty, flavorful morning meal.

Ingredients

Scale
  • 8 oz fresh Mexican chorizo (casings removed)
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and black pepper to taste
  • ¼ cup fresh cilantro, chopped (optional)
  • 4 large eggs (optional, for topping)
  • Hot sauce, for serving (e.g., Valentina or Cholula)

Instructions

  1. Peel and dice 3 medium russet potatoes into ½-inch cubes. Place them in a large bowl, drizzle with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cumin, and salt to taste. Toss well to coat evenly.
  2. Preheat your Blackstone griddle or skillet over medium-high heat until hot but not smoking (about 3-5 minutes).
  3. Spread the diced potatoes in an even layer on the griddle. Let them cook undisturbed for about 7 minutes to start crisping. Flip or stir every 3 minutes to get a golden crust all around, cooking for about 15 minutes total.
  4. Push the potatoes to one side of the griddle. Add the chorizo to the empty space and break it up with your spatula. Cook until browned and cooked through, about 6-8 minutes. The rendered fat will help crisp the potatoes further.
  5. Add diced onions and bell peppers to the griddle with a splash of olive oil if needed. Cook until softened and slightly caramelized, around 5 minutes, stirring occasionally.
  6. Mix the cooked potatoes, chorizo, and veggies together on the griddle. Add minced garlic and season with salt and black pepper to taste. Cook together for another 2-3 minutes to meld the flavors.
  7. Optional: Make four small wells in the hash and crack an egg into each. Cover loosely with a lid or aluminum foil and cook until the whites are set but yolks remain runny, about 4 minutes, using lower heat to avoid overcooking.
  8. Sprinkle chopped fresh cilantro over the top and add hot sauce to taste. Serve immediately, scraping up some of the crispy bits in every bite.

Notes

Do not stir potatoes too often to allow crisping. Use rendered chorizo fat to help crisp potatoes. Spread ingredients thinly to avoid overcrowding. For extra crispy potatoes, let them rest undisturbed for several minutes. Eggs are optional but recommended for richness. Leftovers reheat best in a skillet or griddle to maintain crispiness.

Nutrition

Keywords: breakfast hash, chorizo, Blackstone griddle, one skillet, crispy potatoes, easy breakfast, brunch recipe, spicy breakfast

Find it online: https://ariaappetite.com/crispy-one-skillet-blackstone-griddle-breakfast-hash-with-chorizo-recipe-for-easy-homemade-morning-meals/