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Baked Sweet Potato Hash

15

40

Pecan

Wake up the right way with this sweet potato hash. Baked sweet potatoes and eggs make for one smokin’ breakfast.

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  • 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

  • Kosher salt

  • 2 Teaspoon fresh thyme leaves

  • 1 Clove Garlic, minced

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

  • Freshly ground black pepper

  • 5 Large eggs

  • 1/4 Cup crumbled goat cheese

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

  • 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

  • 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

    • 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

  • 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

    • 2 Teaspoon fresh thyme leaves

    • 1 Clove Garlic, minced

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

    • To Taste Freshly ground black pepper

  • 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

    • 5 Large eggs

  • 5

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

    • 1/4 Cup crumbled goat cheese

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

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