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Baked Sweet Potato Hash

Baked Sweet Potato Hash

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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

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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!

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