CornedBeef Hash

• Difficulty4/5
• Prep time15 mins
• Cook time6 hrs
• Serves8 - 12
• HardwoodHickory

Turn leftover corned beef into a savory and satisfying breakfast hash.

• 1 to 2.5 lbs Wagyu Corned Beef Roast
• 2 lbs cubed potatoes (also called southern hash brown or O’Brien potatoes)
• 2 red bell peppers

• 1 green pepper
• 3 cups medium cheddar cheese
• 7 eggs

• 1/2 cup whole milk
• 2 tbsp kosher salt
• 2 tbsp black pepper

• 1 to 2.5 lbs Wagyu Corned Beef Roast
• 2 lbs cubed potatoes (also called southern hash brown or O’Brien potatoes)
• 2 red bell peppers
• 1 green pepper
• 3 cups medium cheddar cheese

• 7 eggs
• 1/2 cup whole milk
• 2 tbsp kosher salt
• 2 tbsp black pepper

Corned Beef: Corned beef needs to be cooked at least one day prior to making the hash.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lid closed, for 10 minutes.

Rinse the Corned Beef and place on grill. Cook for 4 to 4.5 hours. Wrap in a double layer of heavy duty tin foil and put back on the grill.

Cook meat until it reaches an internal temperature of 204 degrees F. This should take 2-3 more hours. Let vent for 2 hours and place in fridge. Refrigerate overnight.

Corned Beef Hash: Chop and cook the peppers in cast iron for 20 minutes. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 minutes.

Cut the Corned Beef into bite size pieces.

Combine the hash browns, Corned Beef, bell peppers, cheese, salt and pepper. Mix well and place in a 9x13 baking dish.

Mix eggs and milk in a separate bowl. Pour over the top of the hash brown mixture.

Cover with foil and set on the grill for an 1.5 hrs. The internal temperature should reach 165 degrees F. Serve and enjoy! 

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