Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| As Needed | Olive oil |
| 1/2 Cup | carrots, diced 1/2-inch-pieces |
| 1/2 Cup | beets, diced 1/2-inch-pieces |
| 1/2 Cup | new potatoes, diced 1/2-inch-pieces |
| As Needed | Salt |
| As Needed | Pepper |
| 1/2 Cup | asparagus, sliced 1-inch-pieces |
| As Needed | Cooked pulled pork |
| 3 | eggs |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| As Needed | Olive oil |
| 1/2 Cup | carrots, diced 1/2-inch-pieces |
| 1/2 Cup | beets, diced 1/2-inch-pieces |
| 1/2 Cup | new potatoes, diced 1/2-inch-pieces |
| As Needed | Salt |
| As Needed | Pepper |
| 1/2 Cup | asparagus, sliced 1-inch-pieces |
| As Needed | Cooked pulled pork |
| 3 | eggs |
Steps
1
When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Preheat a cast iron pan over medium-high heat.
3
Add a tablespoon of olive oil to the pan, then add the carrots, new potatoes, and beets. Season with salt, and pepper, to taste and sauté stirring every few minutes until the vegetables are cooked through, 8-10 minutes.
4
Add the asparagus and cook an additional 2 minutes. Add a layer of pulled pork over vegetables. Crack 3 eggs over the hash, being careful not to break the yolks.
5
Place the cast iron pan directly on the grill grates. Close the lid and and cook until the eggs are just set, 10 minutes.
375 ˚F / 191 ˚C
00:10
6
Remove the hash from the grill and serve immediately with your favorite hot sauce. Enjoy!
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