Fire up your Blackstone and let it preheat for about 10 minutes. You want medium heat across most of the surface, around 350-375°F. If you have a temp gun, use it. If not, the water drop test works. A drop of water should sizzle and evaporate in a few seconds, not instantly vaporize and not just sit there.
While the griddle is heating, get your ingredients prepped and ready to go. Crack your eggs into a bowl if you're scrambling them, or keep them in the carton if you're frying. Have your bacon laid out and ready. If you're shredding fresh potatoes, get that done and squeeze out as much moisture as you can with paper towels or a clean kitchen towel.
Once the griddle is hot, lay your bacon strips across one section of the griddle. Don't overlap them. Let them cook for about 3-4 minutes, then flip. You want them to render out their fat and get crispy but not burnt. This usually takes 8-10 minutes total depending on thickness.
While the bacon is going, add a little butter or oil to another section and spread out your hash browns in an even layer about half an inch thick. Don't mess with them constantly. Let them sit and develop a crust. After about 5 minutes, flip them in sections. Season with salt and pepper. They need another 4-5 minutes on the second side.
Once your bacon is done, move it to the coolest part of the griddle to stay warm, or pull it off entirely onto a plate. Lower the heat slightly under where the bacon was cooking, around 300-325°F.
Now for the eggs. If you're scrambling, pour your beaten eggs onto the cleaned section where the bacon was. Use a spatula to keep them moving, scraping and folding. They'll cook fast, just 2-3 minutes. Pull them off while they're still slightly wet. They'll finish cooking from residual heat. If you're frying eggs, crack them directly onto the griddle. They'll take about 3-4 minutes for over-easy, a bit less if you want them sunny-side up.
Check your hash browns. They should be golden brown and crispy. If you're adding cheese, sprinkle it on now and let it melt for 30 seconds.
Everything should be done around the same time. Plate it up, let people hit it with hot sauce or ketchup, and you've just fed your whole camp a legit breakfast without breaking a sweat.