Preheat your Blackstone griddle to medium-high heat. Cook the bacon until extra crispy, then drain on paper towels and set aside.
In the remaining bacon fat, cook the hashbrown patties for about 3 minutes per side, or until golden brown and crispy.
Chop the cooked bacon and reserve for garnish.
For the pizza-style hashbrowns, spread a little pizza sauce on top of each hashbrown, sprinkle mozzarella cheese, and top with two slices of pepperoni. Return the hashbrowns to the griddle and cover with a dome to melt the cheese, about 2 minutes.
For the second style, spread a bit of sour cream on top of each hashbrown, then garnish with the chopped bacon and chives.
