baked sweet potato hash


2 tbsp olive oil

2 Med sweet potatoes. diced

2 medium white potatoes diced

1 cup oyster mushrooms

½ red onion diced

1 clove garlic finely chopped/minced

¼ cup crumbled goats’ cheese

5 free range eggs

Sea salt

1 tbs Smokey Joe's Aussie Outback rub

½ tbs chopped flat leaf parsley

On a pellet smoker, 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/ pan directly on the grill grates to preheat.

When the grill is hot, add the oil to the pan, then add both 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 minced garlic and Smokey Joe's Outback rub, 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 parsley and goat cheese.

Enjoy!


for something special add diced bacon or chorizo with the the sweet potatoes and mushrooms then follow the rest of the recipe

*Note Cook times may vary depending the grill/ smoker & ambient temperatures.

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