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Baked Sweet Potato Hash

Difficulty /5
Prep time 15 mins

Cook time 40 mins
Serves 4-6

Hardwood Pecan

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


2 Tbsp extra-virgin olive oil

2 medium sweet potatoes, about 1 lb, unpeeled, cut into 1/2" dice

1/2 red onion, diced

1 pint oyster mushrooms

1/4 cup goat cheese, crumbled

5 ea eggs

Kosher salt

2 tsp fresh thyme leaves

1 garlic clove, minced

1/2 tsp smoked paprika

freshly ground pepper

2 Tbsp chopped herbs, such as parsley, oregano, or basil


When ready to cook, set 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.

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.

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.

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.

Sprinkle the top with chopped herbs, goat cheese and paprika. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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