Baked Sweet Potato Hash
By This content is no longer available.
Wake up the right way with this sweet potato hash. Baked sweet potatoes and eggs make for one smokin’ breakfast.
Prep Time
15 Min
Cook Time
40 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | extra-virgin olive oil |
| 2 Medium | sweet potatoes, cut into 1/2-inch pieces |
| 8 Ounce | oyster mushrooms |
| 1/2 Large | red onion, diced |
| To Taste | kosher salt |
| 2 Teaspoon | fresh thyme leaves |
| 1 Clove | Garlic, minced |
| 1/2 Teaspoon | smoked paprika, plus more for serving |
| To Taste | freshly ground black pepper |
| 5 Large | eggs |
| 1/4 Cup | crumbled goat cheese |
| 2 Tablespoon | chopped herbs, such as parsley, oregano or basil |
Steps
1
When ready to cook, place a very large cast-iron skillet or grill-proof skillet on the grill grates. Set the Traeger temperature 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Add the olive oil to the pan, then add the sweet potatoes, mushrooms, red onion, and a generous pinch of salt. Stir to coat the vegetables, then close the lid and cook for 20 minutes, stirring once.
450 ˚F / 232 ˚C
00:20
3
Stir in the thyme, garlic, paprika, and a pinch of ground pepper. Close the grill lid and continue cooking until the sweet potatoes are browned and the onions are soft, about 10 minutes longer.
450 ˚F / 232 ˚C
00:10
4
Make 5 wells in the vegetables, then crack an egg into each well. Close the grill lid and cook until the egg whites are just set, about 10 minutes.
450 ˚F / 232 ˚C
00:10
5
Sprinkle the goat cheese, herbs, and more paprika over the hash. Serve warm. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.