baked sweet potato hash

INGREDIENTS


  • 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

PREPARATION

Steps

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.

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.

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.

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.

5

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

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