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Wagyu Corned Beef Hash

Wagyu Corned Beef Hash

By Traeger Kitchen

Wagyu smoked corned beef is sautéed in cast iron with peppers, potatoes, eggs and cheddar cheese. This corned beef hash makes for the perfect breakfast, lunch or dinner.

Prep Time

15 Minutes

Cook Time

7 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

8

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Units of Measurement:
main
2 1/2 Pound Wagyu Corned Beef Roast
2 red bell peppers
1 green pepper
2 Pound cubed potatoes, also called Southern hash browns or O’Brien potatoes
3 Cup cheddar cheese
To Taste kosher salt
To Taste Black pepper
7 eggs
1/2 Cup whole milk

Steps

  • 1

    Note: Corned beef needs to be cooked at least one day prior to making the hash. When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

    275 ˚F / 135 ˚C

  • 2

    Rinse the corned beef.

    Ingredients
    • 2 1/2 Pound Wagyu Corned Beef Roast

  • 3

    Insert the probe into the thickest part of the roast. Place the corned beef directly on the grill grates. Close the lid and cook until the temperature reaches 160°F, 4-4 1/2 hours.

    275 ˚F / 135 ˚C

    160 ˚F / 71 ˚C

  • 4

    Remove the roast from the grill and wrap in a double layer of heavy-duty foil.

  • 5

    Place the wrapped corned beef directly on the grill grates. Close the lid and cook until the internal temperature reaches 204°F, 2-3 hours.

    275 ˚F / 135 ˚C

    204 ˚F / 96 ˚C

  • 6

    Remove the corned beef from the grill and let vent for 2 hours. Cover and refrigerate overnight.

  • 7

    Make the corned beef hash. In a medium skillet over medium-high heat sauté the peppers for 20 minutes, until softened and tender.

    Ingredients
    • 2  red bell peppers

    • 1  green pepper

  • 8

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 9

    Cut the corned beef into bite-size pieces. In a large bowl, combine the hash browns, corned beef, bell peppers, cheese, salt, and pepper. Mix well, and place in a greased 9x13-inch baking dish.

    Ingredients
    • 2 Pound cubed potatoes, also called Southern hash browns or O’Brien potatoes

    • 3 Cup cheddar cheese

    • To Taste kosher salt

    • To Taste Black pepper

  • 10

    In a medium bowl, whisk the eggs and milk together. Pour over the top of the hash brown mixture. Cover the baking dish with foil.

    Ingredients
    • 7  eggs

    • 1/2 Cup whole milk

  • 11

    Place the baking dish on the grill grates. Close the lid and cook for 1 1/2 hours, or until the internal temperature reaches 165°F.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 12

    Remove the baking dish from the grill and serve warm. Enjoy!

Cooking Notes

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