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 a smokin’ breakfast.
Prep Time
15 Minutes
Cook Time
40 Minutes
Pellets
Pecan
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | extra-virgin olive oil |
| 1 Pound | Sweet Potatoes, unpeeled and cubed |
| 1 Pint | Oyster Mushrooms |
| 1/2 Whole | red onion, diced |
| 1 Pinch | salt |
| 2 Tablespoon | thyme leaves |
| Clove | garlic, minced |
| 1/2 Teaspoon | smoked paprika |
| To Taste | black pepper |
| 5 | eggs |
| 1/4 Cup | Goat Cheese |
| 2 Tablespoon | Herbs, fresh, chopped |
| 1/2 Teaspoon | paprika |
Step
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. While the grill preheats, place a very large cast iron or grill proof skillet directly on the grill grates to preheat.
450 ˚F / 232 ˚C
00:40
2
When the grill is hot, add the oil to the pan, then add the sweet potatoes, mushrooms and onions and a generous pinch of salt. Stir to coat the vegetables, then cover and cook for 20 minutes, stirring once while cooking.
450 ˚F / 232 ˚C
00:20
3
Stir in the thyme leaves, minced garlic, paprika, and a pinch of ground pepper, cover the grill, and cook until the sweet potatoes are browned and the onions are soft, about 10 minutes longer.
00:10
4
Make 5 pockets in the veggies and crack 1 egg into each spot. Place back on the grill grate and cook about 10 minutes more until the whites are just set.
00:10
5
Sprinkle the top with chopped herbs, crumbled goat cheese and paprika. Enjoy!
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