Smoked Hash and Eggs

  • Prep 15 mins
  • Total 1h 5 mins
  • Easy
  • Serves 8


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 medium russet potatoes, peeled, diced into 1” cubes
  • 1 large sweet potato, peeled, diced into 1” cubes
  • 1 medium white onion, peeled, diced
  • 1 red pepper, cored, thinly sliced
  • 1 yellow pepper, cored, thinly sliced
  • 2 tablespoons BBQ seasoning
  • Kosher salt, as desired
  • Ground black pepper as desired
  • 12 oz pork breakfast sausage
  • 8 large eggs
  • 1/4 cup Cotija cheese
  • 2 tablespoons chopped parsley


  • Large Bowl
  • Step 1

    Install the Accessory Frame in the bottom level of the unit. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.  

  • Step 2

    Turn dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 650°F and set time to 10 minutes. Push the right dial to set STAGE 2, then set temperature to 350°F, and set time to 20 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes) 

  • Step 3

    In a large bowl combine potatoes, onion, peppers, seasoning, and salt and pepper, place mixture onto the Pro-Heat Pan. 

  • Step 4

    Distribute tablespoon sized dollops of pork sausage on top of the potato mixture on the pan, evenly spaced. 

  • Step 5

    When unit is preheated and ADD FOOD / PRS STRT is displayed, open door and place the pan on the rack. Close door, press START/STOP and cook until the unit indicates there is 7 minutes left of STAGE 2 cooking.

  • Step 6

    When 7 minutes remain, open door to the oven and slide out Pro-Heat Pan halfway, crack 8 eggs evenly spreading out across the surface of the hash. Reinsert the pan and close oven door to continue cooking.

  • Step 7

    When cooking is complete remove pan from the oven, sprinkle hash with cheese and fresh chopped parsley and serve hot.