Steps

• Step 1

  When ready to cook, set the Traeger temperature to 375 °F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  In a large cast iron skillet over medium-high heat, melt the butter and oil together. 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

  Ingredients

  • 3 Tablespoon unsalted butter, or more as needed

  • 1 Tablespoon vegetable oil

  • 4 Cup Potatoes, cubed and cooked

  • To Taste Salt

  • To Taste freshly ground black pepper

• Step 3

  Add the onion and poblano pepper and cook for 3 minutes. Add the garlic and cook for an additional minute, until fragrant, adding an additional tablespoon of butter if the mixture seems dry.

  Ingredients

  • 1 Large yellow onion, diced

  • 1  Poblano Pepper, Steamed, Seeded and Diced

  • 1 Clove garlic, finely minced

• Step 4

  Transfer the potato-onion mixture into a large bowl. In the skillet, add the corned beef, cream, Worcestershire sauce, hot sauce, and mustard and stir. Taste for seasoning, adding more hot sauce, mustard, or salt and pepper, as needed.

  Ingredients

  • 3 Cup Cooked Corned Beef, chopped

  • 1/4 Cup Cream or Beef Stock

  • 2 Teaspoon worcestershire sauce

  • 1 1/2 Teaspoon hot sauce, plus more for serving

  • 1 Teaspoon mustard, or to taste

• Step 5

  Add the potato-onion mixture back to the skillet. Pack the hash into the skillet, compressing it with the back of a large spoon or spatula.

• Step 6

  Put the skillet directly on the grill grates. Close the lid and cook until the bottom of the hash is crusty and nicely browned, 25-30 minutes.

  00:25

  375 ˚F / 191 ˚C

• Step 7

  Remove the hash from the grill. Garnish with parsley and arrange the eggs on top before serving with additional hot sauce. Enjoy!

  Ingredients

  • 2 Tablespoon fresh parsley, chopped, for serving

  • 4  fried or poached eggs, for serving