Sweet Potato Hash with Eggs on the Griddle
By Mandy Tanner
Sweet potato hash with eggs makes for a colorful and flavorful breakfast, brunch--or even light dinner. Cook up this griddle favorite on your Flatrock Grill and boost its flavor with some Traeger Breakfast Rub.
Prep Time
10 Min
Cook Time
20 Min
Yields: 4 Servings
Ingredients
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 | |
4 | large eggs |
kosher salt | |
freshly ground black pepper | |
Chopped fresh parsley, for serving (optional) |
Units of Measurement:
Steps
Step 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.
Ingredients
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
Step 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.
Ingredients
4 large eggs
kosher salt
freshly ground black pepper
Step 3
Transfer the hash to a serving dish or plate, top with the eggs, and sprinkle with chopped parsley, if desired. Enjoy!
Ingredients
Chopped fresh parsley, for serving (optional)
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