Ingredients:

  • 700g frozen shredded hash browns, thawed and squeezed dry
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 2 tbsp avocado oil
  • 8 slices thick-cut bacon
  • 8 large pasture-raised eggs
  • 115g shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp chopped fresh chives

Instructions:

  1. Preheat the Blackstone griddle. Set the left two burners to Medium-High (approx. 375°F/190°C) and the right two burners to Low to create distinct heat zones.
  2. Place bacon on the Medium-High side. Cook until crispy and mahogany-colored, moving it around to render the fat across the surface. Once crispy, remove bacon and set aside on a plate, leaving the rendered fat on the griddle. Move cooked bacon to the Low-heat side to keep warm.
  3. Add the diced yellow onion and green bell pepper to the rendered bacon fat on the Medium-High side. Sauté until softened, about 3-5 minutes. Spread the dried potatoes over the onions and peppers. Press down firmly with metal spatulas to maximize surface contact. Season with garlic powder, smoked paprika, salt, and pepper.
  4. Squirt water near the edges of the potato mixture and cover with a dome or foil pan for 3 minutes to steam the centers, then remove the dome and sear until the bottom is deeply browned and crispy.
  5. Flip the hash brown mixture, top with shredded cheddar cheese, and move to the 'Cool Zone' (Low-heat side) on the right. Crack eggs onto the griddle in any remaining space, cook to your preference, and serve immediately garnished with fresh chives. Serve alongside the reserved crispy bacon.