Blackstone Potatoes Ham and Eggs
Blackstone Potatoes Ham and Eggs is such an easy griddle breakfast recipe!
Perfect for a fun camping meal, breakfast for dinner, or pack it up in containers for a quick and easy breakfast to heat up throughout the week.
How to make Blackstone Potatoes Ham and Eggs
First prepare the ingredients and put it all on a tray to easily carry out to the griddle.
I also used the same tray to carry the breakfast back inside.
Preheat your griddle or flat top grill to medium heat for a few minutes.
Then add some cooking oil or butter, a pound of diced potatoes, kosher salt, and pepper.
Add a little water and cover with a melting dome.
The potatoes will cook 8 to 9 minutes total, remove the melting dome a few times to flip them and add more water.
Next add some diced ham and an optional ingredient, a few ounces of fresh spinach.
And cook this a few more minutes, flipping and mixing with hibachi spatulas.
Then add a little more cooking oil or butter and the eggs.
I cracked 8 eggs in a bowl with some milk, kosher salt, and pepper.
Slowly pour the eggs and use your spatulas to keep them from spreading out too much on the griddle.
Then just mix all of this together until the eggs are cooked how you prefer.
Finally add some cheese to mix in, and top the dish with even more cheesy goodness!
Blackstone Potatoes Ham and Eggs is the perfect breakfast on the griddle 🙂
All kinds of breakfast yumminess mixed all together!
YUM!
If you like Blackstone Potatoes Ham and Eggs, you might also like these griddle recipes…
Griddle Sausage and Potatoes Recipe
Blackstone Ginger Peanut Chicken
Philly Cheesesteak Quesadilla Griddle Recipe
Blackstone Griddle Breakfast Recipes
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Blackstone Potatoes Ham and Eggs
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 8 eggs
- 1/2 cup milk
- kosher salt, pepper
- cooking oil of choice or butter
- 1 pound redskin or gold potatoes diced pretty small
- 3/4 cup water
- 4 ounces chopped, fresh spinach (optional)
- 8 ounces diced ham
- 1 1/2 cups shredded cheese of choice (I used Mexican blend)
- Optional: sliced green onions
Instructions
- Crack the eggs in a bowl, add the milk, kosher salt, and pepper. Whisk until combined and set aside. Prepare your other ingredients, place everything on a tray, and head out to your griddle.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil or butter and the diced potatoes, kosher salt, and pepper. Add some water and cover the potatoes with a melting dome.
- Cook the potatoes 8 to 9 minutes total, remove the melting dome to flip the potatoes with hibachi spatulas and add more water before covering them again a few times as they cook.
- Set the melting dome aside and add the spinach (if using) and the diced ham. Cook 2 to 3 minutes, mixing together with the potatoes.
- Add more cooking oil or butter and the eggs, slowly pour the eggs and use the hibachi spatulas to keep the eggs contained to the center of the griddle.
- Cook 2 to 3 more minutes, mixing everything together. Add some of the cheese, mix together, and top with remaining cheese and green onions (if using). Remove from the griddle once the cheese is melted.
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