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Baked Sweet Potato Hash

Prep Time

15 Minutes

Cook Time

40 Minutes

Effort

Pellets

Pecan

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Tablespoon extra-virgin olive oil

  • 2 Medium sweet potato, peeled and cut into 1/2 inch cubes

  • Ounce

  • 1/2 Large red onion, diced

  • kosher salt

  • 2 Teaspoon thyme leaves

  • 1 Clove garlic, minced

  • 1/2 Teaspoon smoked paprika

  • freshly ground black pepper

  • 5 Large eggs

  • 1/4 Cup crumbled goat cheese

  • 2 Tablespoon chopped parsley

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.

    Grill450 ˚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.

    Grill450 ˚F

    Ingredients

    • 2 Tablespoon extra-virgin olive oil

    • 2 Medium sweet potato, peeled and cut into 1/2 inch cubes

    • Ounce

    • 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.

    Grill450 ˚F

    Ingredients

    • 2 Teaspoon thyme leaves

    • 1 Clove garlic, minced

    • 1/2 Teaspoon smoked paprika

    • 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.

    Grill450 ˚F

    Ingredients

    • 5 Large eggs

  • 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 parsley

Cooking Notes

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