• Corned Beef Hash
 
  • Corned Beef Hash
 

CornedBeef Hash

  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodHickory

Feast your eyes on a spread of beef that's packed with protein and vegetables. If you need to up your dinner game, toss this together and just add Traeger robust smoke.

Ingredients

  • 3 Tbsp., or more as needed Butter
  • 1 Tbsp. Vegetable Oil
  • 3-4 cups Potatoes, Cubed and Cooked
  • to taste Salt and Black Pepper, Freshly Ground
  • 1 Large Onion, Diced
  • 1 Poblano Pepper, Stemmed, Seeded, and Diced
  • 1 clove Garlic, Finely Minced
  • 3 cups Cooked Corned Beef, Chopped
  • 4 Tbsp. Cream or Beef Stock
  • 2 tsp. Worcestershire Sauce
  • 1-1/2 tsp., plus more for serving Hot Sauce
  • 1 tsp., or more to taste Mustard
  • 2 Tbsp. Fresh Parsley, Chopped
  • 4 Fried or Poached Eggs, for serving
  • 3 Tbsp., or more as needed Butter
  • 1 Tbsp. Vegetable Oil
  • 3-4 cups Potatoes, Cubed and Cooked
  • to taste Salt and Black Pepper, Freshly Ground
  • 1 Large Onion, Diced
  • 1 Poblano Pepper, Stemmed, Seeded, and Diced
  • 1 clove Garlic, Finely Minced
  • 3 cups Cooked Corned Beef, Chopped
  • 4 Tbsp. Cream or Beef Stock
  • 2 tsp. Worcestershire Sauce
  • 1-1/2 tsp., plus more for serving Hot Sauce
  • 1 tsp., or more to taste Mustard
  • 2 Tbsp. Fresh Parsley, Chopped
  • 4 Fried or Poached Eggs, for serving

Preparation

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 F and preheat, lid closed, for 10 to 15 minutes.

Melt the butter and oil together in a large well-seasoned cast iron skillet or nonstick skillet with an oven-proof handle over medium-high heat. Add the potatoes in a single layer.

Season with salt and pepper. Fry the potatoes, turning with a spatula as needed, until they are golden brown.

Add the onion and poblano pepper and cook for 3 minutes. Add the garlic and cook for an additional minute. (You can add another tablespoon of butter if the mixture seems dry.)

Tip the potato-onion mixture into a large mixing bowl. Do not clean out the skillet. Stir in the corned beef, cream, Worcestershire sauce, hot sauce, and mustard.

Taste for seasoning, adding more hot sauce, mustard, or salt and pepper as needed.

Pack the hash into the skillet, compressing it with the back of a large spoon or spatula.

Put the skillet on the grill grate and cook until the bottom of the hash is crusty and nicely browned, 25 to 30 minutes.

Sprinkle with the parsley and arrange the eggs on top before serving with additional hot sauce.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves6 - 8
  • HardwoodHickory