Step

• 1

  Set the temperature of your Traeger to 375 F and preheat, lid closed, for 10 to 15 minutes.

• 2

  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.

• 3

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

• 4

  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.)

• 5

  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.

• 6

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

• 7

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

• 8

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

• 9

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