Randy's Epic Breakfast Hash

Instructions

Instructions for Breakfast Hash

1. Turn all the burners of your gas griddle to medium heat and let preheat for 10 minutes.
2. While waiting for the griddle to preheat, apply softened butter to the slices of bread.
3. Once your griddle has reached medium heat, toast the bread for about 1 minute on each side, or until they’ve been browned to your liking. Remove bread from the griddle and set aside.



4. Fry the bacon strips to your preferred doneness and set aside, draining half the leftover bacon grease while leaving the other half to sauté the rest of the ingredients.
5. Add diced onions to the griddle and sauté in the remaining bacon grease for 3 minutes. Then toss on the diced potatoes, mixing everything together as they cook. (If you prefer large-cut potatoes, it’s a good idea to parboil them for a few minutes before sautéing to ensure they’ll cook all the way through.)



6. Add the diced sausage and sauté for 3 minutes.
7. Toss in the garlic and mushrooms, then season with your spice blend, salt, and pepper. Let sauté for 3 minutes while you chop the bacon.
8. Throw your chopped bacon into the mix along with the green onions and both shredded cheeses, saving just a little bit of the green onion and cheese to top the finished dish. Mix well on the griddle and plate the hash.



9. While the hash is cooling, fry 3–4 eggs to your preference. I like my eggs over easy, where the egg gets a slight cook on each side but the yolk stays runny.
10. Top the hash with the fried eggs and remaining cheese and green onions.
11. Serve with the toasted sourdough bread and some fresh fruit, and enjoy!