corned beef hash
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
Set the temperature of your Z Grill to 375 F and preheat, lid closed, for 10 to 15 minutes.
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.
Season with salt and pepper. Fry the potatoes, turning with a spatula as needed, until they are golden brown.
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.)
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.
Taste for seasoning, adding more hot sauce, mustard, or salt and pepper as needed.
Pack the hash into the skillet, compressing it with the back of a large spoon or spatula.
Put the skillet on the grill grate and cook until the bottom of the hash is crusty and nicely browned, 25 to 30 minutes.
Sprinkle with the parsley and arrange the eggs on top before serving with additional hot sauce.