Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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| Canola oil or other neutral oil as needed | |
| 4 | sweet potatoes, peeled and cut into 1/2-inch cubes |
| 2 | bell peppers, preferably green and red, diced |
| 1 Medium | yellow onion, diced |
| 2 Tablespoon | Traeger Breakfast Rub |
| 4 | large eggs |
| kosher salt | |
| freshly ground black pepper | |
| Chopped fresh parsley, for serving (optional) |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Canola oil or other neutral oil as needed | |
| 4 | sweet potatoes, peeled and cut into 1/2-inch cubes |
| 2 | bell peppers, preferably green and red, diced |
| 1 Medium | yellow onion, diced |
| 2 Tablespoon | Traeger Breakfast Rub |
| 4 | large eggs |
| kosher salt | |
| freshly ground black pepper | |
| Chopped fresh parsley, for serving (optional) |
Steps
1
Heat two adjacent zones of the flat top to medium heat, for about 5 minutes. Drizzle or squeeze 2 tablespoons of oil over the hot cooktop and spread it with a spatula. Add the sweet potatoes, bell peppers, onion, and Traeger Breakfast Rub, and toss to combine. Cook, tossing every few minutes and adding additional oil as needed, until the potatoes are golden brown and tender, 15 to 18 minutes.
2
Gather the potatoes to one side to make room for cooking the eggs. Add a little more oil to the cook surface and crack the four eggs onto the cooktop. Season with salt and pepper, as desired. Cover with a steam dome if you don’t want the egg yolk to look sunny side up. Cook the eggs until the whites are firm and yolks are still runny, 1 to 2 minutes, or cook for longer to desired doneness.
3
Transfer the hash to a serving dish or plate, top with the eggs, and sprinkle with chopped parsley, if desired. Enjoy!
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