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Wagyu Corned Beef Hash

15

7

Hickory

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.

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  • 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

  • Kosher salt

  • Black pepper

  • 7 eggs

  • 1/2 Cup whole milk

  • 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

  • 2

    Rinse the corned beef.

    • 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

    160 ˚F

  • 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

    204 ˚F

  • 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.

    • 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

  • 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.

    • 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.

    • 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

    165 ˚F

  • 12

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

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