Wyoming Cowboy Breakfast Hash on the Arteflame

Introduction

There’s nothing like kicking off the morning in Wyoming with a hearty cowboy breakfast hash sizzled to perfection on the Arteflame grill. This recipe brings together diced potatoes, savory sausage, and farm-fresh eggs all grilled to perfection over real wood fire. Thanks to the Arteflame’s solid steel flat top and blazing-hot center grill grate, you’ll get the perfect sear without ever burning your food. Let's get it fired up and get cooking outdoors, cowboy style!

Ingredients

• 4 cups diced Russet potatoes
• 1 pound ground breakfast sausage (or chopped kielbasa)
• 6 eggs
• 1 large onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Chopped green onions or parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the grill pyramid-style and pour a bit of vegetable oil on each one.
2. Stack dry firewood over the napkins in teepee form.
3. Light the napkins and let the fire build up for 20 minutes until the cooktop is piping hot and ready to grill.

Step 2: Preheat the Flat Cooktop

1. Once the fire is well established and the cooktop is hot, add 1 tablespoon of butter onto the flat griddle, closer to the center for higher heat.
2. Spread the diced potatoes evenly over the buttery surface. Season lightly with salt, pepper, and smoked paprika.
3. Let them cook in their own steam and butter, occasionally flipping until golden brown and crisp (about 15 minutes).

Step 3: Cook the Sausage

1. Push the potatoes slightly outward to the moderate heat zone.
2. Add the ground sausage to the hotter inner zone, breaking it apart and searing until browned and crispy on the edges.
3. Mix the sausage into the potatoes once both are cooked through for a uniform flavor blend.

Step 4: Sauté the Vegetables

1. In a hotter section of the cooktop, melt the remaining butter.
2. Add the chopped onions, red bell peppers, and green bell peppers.
3. Sauté until tender and slightly caramelized, about 5–7 minutes. Mix into the rest of the hash.

Step 5: Fry the Eggs

1. Crack the eggs directly onto a lightly buttered area of the cooktop.
2. Cook sunny-side up or over-easy, depending on preference, until whites are set and yolks are still slightly runny.
3. Season lightly with salt and pepper.

Step 6: Plate and Serve

1. Scoop hearty servings of the hash onto plates.
2. Top each portion with a fried egg.
3. Garnish with chopped green onions or parsley for a punch of freshness and color.

Tips

• Use pre-cooked potatoes for faster cooking.
• Use real butter instead of oil for maximum flavor and color.
• Don’t crowd the cooktop—space out ingredients to get a better sear.
• Keep eggs last to ensure they’re hot and runny just before serving.
• Use the center grill grate to crisp sausage quickly before transferring to the griddle.

Variations

1. Southwest Cowboy Hash: Add jalapeños, black beans, and shredded cheddar for a spicy kick.
2. Smoky Bacon Hash: Swap sausage for chopped smoked bacon and add smoked gouda cheese.
3. Veggie Lover’s Hash: Skip meat and add mushrooms, spinach, and zucchini for a vegetarian version.
4. Steakhouse Hash: Use leftover steak, seared on the center grill, then chopped and mixed into the potatoes.
5. Wyoming Elk Hash: Use cooked elk sausage for a local game variation full of bold flavor.

Best pairings

• Fresh-squeezed orange juice or cowboy coffee
• Buttermilk biscuits with honey butter
• Grilled fruit skewers with pineapple and peaches
• Bloody Mary or a michelada for a brunch twist

Conclusion

This Wyoming Cowboy Breakfast Hash is the perfect way to start any adventurous day. Grilled over open flame on the Arteflame, every ingredient retains its richness while gaining beautiful caramelization and smoky flavor. There’s nothing quite like it!