baked sweet potato hash
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
1/4 Cup Goat Cheese
2 Tablespoon Herbs, fresh, chopped
1/2 Teaspoon paprika
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.
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, crumbled goat cheese and paprika. Enjoy!