Corned Beef Hash
Purge all memories of canned corned beef hash from your mind. Avert your eyes when you see it on store shelves. This version is the real deal. The foundation of this hash, of course, is leftovers: corned beef and potatoes. Hopefully, you’ve smoked both on your Traeger at a previous grill session. But if you don’t have cooked potatoes on hand, feel free to blanch your own in boiling water or use frozen cubed or shredded hash browns.
- 3 tablespoons butter, or more as needed
- 1 tablespoon vegetable oil
- 3 to 4 cups cooked cubed potatoes
- Salt and freshly ground black pepper
- 1 large onion, diced
- 1 poblano pepper, stemmed, seeded, and diced
- 1 clove garlic, finely minced
- 3 cups cooked corned beef, chopped
- 4 tablespoons cream or beef stock
- 2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons hot sauce, plus more for serving
- 1 teaspoon mustard, or more to taste
- 2 tablespoons chopped fresh parsley
- 4 fried or poached eggs for serving
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees 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.