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Mix the ketchup, Duke’s mayonnaise, Tabasco, and black pepper in a small bowl until smooth. Set aside.
In a large bowl, combine the thawed hash browns, raw breakfast sausage, pre-cooked chopped bacon, diced bell peppers, shredded cheddar cheese, and parsley. Add the eggs, flour, garlic powder, salt, and pepper, then mix until well combined.
Preheat your Blackstone griddle to medium heat and drizzle oil over the surface.
Form the mixture into small, palm-sized patties and place them on the hot griddle. Gently press them to flatten slightly.
Cook for 6-7 minutes on each side, ensuring the sausage reaches an internal temperature of 160°F and the fritters are golden and crispy.
Remove the fritters from the griddle and allow them to rest for a couple of minutes.
Serve with the prepared dipping sauce and garnish with extra parsley if desired.
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