Steps

• 1

  Note: Corned beef needs to be cooked at least one day prior to making the hash. When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 2

  Rinse the corned beef.

• 3

  Insert the probe into the thickest part of the roast. Place the corned beef directly on the grill grates. Close the lid and cook until the temperature reaches 160°F, 4-4 1/2 hours.

  275 ˚F / 135 ˚C

  160 ˚F / 71 ˚C

  04:00

• 4

  Remove the roast from the grill and wrap in a double layer of heavy-duty foil.

• 5

  Place the wrapped corned beef directly on the grill grates. Close the lid and cook until the internal temperature reaches 204°F, 2-3 hours.

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

  02:00

• 6

  Remove the corned beef from the grill and let vent for 2 hours. Cover and refrigerate overnight.

• 7

  Make the corned beef hash. In a medium skillet over medium-high heat sauté the peppers for 20 minutes, until softened and tender.

• 8

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

  00:15

• 9

  Cut the corned beef into bite-size pieces. In a large bowl, combine the hash browns, corned beef, bell peppers, cheese, salt, and pepper. Mix well, and place in a greased 9x13-inch baking dish.

• 10

  In a medium bowl, whisk the eggs and milk together. Pour over the top of the hash brown mixture. Cover the baking dish with foil.

• 11

  Place the baking dish on the grill grates. Close the lid and cook for 1 1/2 hours, or until the internal temperature reaches 165°F.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

  01:30

• 12

  Remove the baking dish from the grill and serve warm. Enjoy!