Smoked Corned Beef Hash

Corned beef hash is both easy and delicious! To make the process easier, use two skillets. Prepare the eggs in one while the other is used for the hash. This recipe is perfect for cookouts and camping!

5 from 1 vote

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Course: Main Dish

Cuisine: American Food

Keyword: corned beef, skillet cooking

Prep Time: 20

Cook Time: 22

Total Time: 42

Servings: People

Calories: 440kcal

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

Prepare your grill for an indirect cooking temperature of 375 degrees F. Add wood chunks once fully heated.
Place the skillet over the hot direct cooking area of your grill and let it heat up for about 10 minutes before adding oil.
Chop the potatoes, bell peppers, and onions. Mince the garlic.
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.
Move the skillet to the "cooler" indirect portion of your grill, and continue cooking potatoes for 15 minutes.
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.
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.
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.
Serve the smoked corned beef hash with 1-2 eggs on top and a slice of buttered toast.
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.

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