Smoked Corned Beef Hash

🧂 Ingredients

• 1 15 inch large cast iron skillet
• 7 medium Yukon gold potatoes

  cubed
• 2 cups corned beef

  cubed
• 1 large bell pepper

  seeded and diced
• 1 medium onion

  chopped
• 1 clove garlic

  minced
• 2 tablespoons olive oil

  plus more for eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch pepper flakes
• 5-10 large eggs

Instructions

• 1 Prepare your grill for an indirect cooking temperature of 375 degrees F. Add
  wood chunks once fully heated.
• 2 Place the skillet over the hot direct cooking area of your grill and let it heat
  up for about 10 minutes before adding oil.
• 3 Chop the potatoes, bell peppers, and onions. Mince the garlic.
• 4 Add oil to the skillet. When it begins to smoke, add the onions and cook for 1
  minute. Add garlic, and cook for 30 seconds. Add potatoes and bell peppers,
  season with salt and pepper, and cook for 3 minutes, stirring occasionally.
• 5 Move the skillet to the “cooler” indirect portion of your grill, and continue
  cooking potatoes for 15 minutes.
• 6 Once the potatoes are almost tender, add cubed corned beef and pepper flakes.
  Cook for 8-10 minutes or until potatoes are browned and completely tender.
• 7 Using heat-resistant gloves, remove the skillet from the heat and place it on a
  heat-safe surface. Let hash sit for 5-7 minutes.
• 8 In a separate pan, fry the eggs sunny side up, or however you prefer your eggs.
  You can do this on the stovetop or the grill.
• 9 Serve the smoked corned beef hash with 1-2 eggs on top and a slice of buttered
  toast.
• 10 Store leftover hash in an airtight container in the refrigerator for up to 3
  days. Reheat in a skillet.

Nutrition Info