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Baked Sweet Potato Hash

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 Min

Cook Time

40 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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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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