Step

• Step 1

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

• Step 2

  When ready to cook, start the Traeger and set the temperature to 275 degrees F and preheat, lid closed, for 10 minutes.

  275 ˚F / 135 ˚C

• Step 3

  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.

  04:30

  275 ˚F / 135 ˚C

  Ingredients

  • 2 1/2 Pound Wagyu Corned Beef Roast

• Step 4

  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.

  03:00

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

• Step 5

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

  Ingredients

  • 2  red bell pepper, diced

  • 1  green bell pepper, diced

• Step 6

  When ready to cook, start the Traeger and set the temperature to 350 degrees F and preheat, lid closed, for 10 minutes.

  350 ˚F / 177 ˚C

• Step 7

  Cut the corned beef into bite-sized pieces. Combine the hash browns, corned beef, bell peppers, cheese, salt and pepper. Mix well and place in a 9x13 baking dish.

  Ingredients

  • 2 Pound Southern Hash Brown

  • 3 Cup shredded cheddar cheese

  • 2 Tablespoon kosher salt

  • 2 Tablespoon black pepper

• Step 8

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

  Ingredients

  • 7  eggs

  • 1/2 Cup whole milk

• Step 9

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

  02:00

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C