• 3 Tablespoon butter

• 1 Tablespoon vegetable oil

• 4 Cup Potatoes, cubed and cooked

• To Taste salt and pepper

• 1 Large onion, diced

• 1 Whole Poblano Pepper, seeded and diced

• 1 Clove garlic, minced

• 3 Cup Cooked Corned Beef, chopped

• 4 Tablespoon Cream or Beef Stock

• 2 Teaspoon Worcestershire sauce

• 1 Teaspoon mustard

• 1 1/2 Teaspoon hot sauce

• 2 Tablespoon chopped flat-leaf parsley

• 4 Whole Fried or Poached Egg

Steps

1

Set the temperature of your Z Grill to 375 F and preheat, lid closed, for 10 to 15 minutes.

2

Melt the butter and oil together in a large well-seasoned cast iron skillet or nonstick skillet with an oven-proof handle over medium-high heat. Add the potatoes in a single layer.

3

Season with salt and pepper. Fry the potatoes, turning with a spatula as needed, until they are golden brown.

4

Add the onion and poblano pepper and cook for 3 minutes. Add the garlic and cook for an additional minute. (You can add another tablespoon of butter if the mixture seems dry.)

5

Tip the potato-onion mixture into a large mixing bowl. Do not clean out the skillet. Stir in the corned beef, cream, Worcestershire sauce, hot sauce, and mustard.

6

Taste for seasoning, adding more hot sauce, mustard, or salt and pepper as needed.

7

Pack the hash into the skillet, compressing it with the back of a large spoon or spatula.

8

Put the skillet on the grill grate and cook until the bottom of the hash is crusty and nicely browned, 25 to 30 minutes.

9

Sprinkle with the parsley and arrange the eggs on top before serving with additional hot sauce.