Step

• Step 1

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

• Step 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.

  Ingredients

  • 3 Tablespoon butter

  • 1 Tablespoon vegetable oil

  • 4 Cup Potatoes, cubed and cooked

• Step 3

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

  Ingredients

  • To Taste salt and pepper

• Step 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.)

  Ingredients

  • 1 Large onion, diced

  • 1 Whole Poblano Pepper, seeded and diced

  • 1 Clove garlic, minced

• Step 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.

  Ingredients

  • 3 Cup Cooked Corned Beef, chopped

  • 4 Tablespoon Cream or Beef Stock

  • 2 Teaspoon Worcestershire sauce

  • 1 Teaspoon mustard

  • 1 1/2 Teaspoon hot sauce

• Step 6

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

• Step 7

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

• Step 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.

• Step 9

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

  Ingredients

  • 2 Tablespoon chopped flat-leaf parsley

  • 4 Whole Fried or Poached Egg