Steps

• Step 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

• Step 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.

  00:20

  450 ˚F / 232 ˚C

  Ingredients

  • 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

• Step 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.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Teaspoon fresh thyme leaves

  • 1 Clove Garlic, minced

  • 1/2 Teaspoon smoked paprika, plus more for serving

  • To Taste freshly ground black pepper

• Step 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.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 5 Large eggs

• Step 5

  Sprinkle the goat cheese, herbs, and more paprika over the hash. Serve warm. Enjoy!

  Ingredients

  • 1/4 Cup crumbled goat cheese

  • 2 Tablespoon chopped herbs, such as parsley, oregano or basil