Breakfast Brunch Essentials Easy Brisket Hash Food

BRISKET HASH

Brisket Hash image

This easy skillet brisket hash recipe includes beans, sweet potatoes, peppers and a fried egg on top. A simple way to use brisket leftovers!

Provided by Running to the Kitchen

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon avocado oil
1 small sweet potato, diced
1 small red onion, diced
1 large red bell pepper, diced
1/2 cup leftover shredded beef brisket
1/3 cup pinto beans
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 jalapeño pepper, sliced
1 green onion, thinly sliced
1/2 avocado, sliced
fried eggs
BBQ sauce

Steps:

Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.
Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.
Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.
Season with garlic powder, salt and pepper.
Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.

Nutrition Facts : Calories 593 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 432 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

BREAKFAST BRUNCH ESSENTIALS: EASY BRISKET HASH

Breakfast Brunch Essentials: Easy Brisket Hash image

Got some leftover brisket... Well, here you go. What I love about this hash recipe is that it can be made with whatever you have on hand. I happened to have some leftover brisket, but it will work with ham, chicken, or use more veggies and make it vegetarian. In addition, I wanted something that was easy to put together, and...

Provided by Andy Anderson !

Categories Meat Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
6 oz beef brisket, leftover from the last party, chopped
1 c russet potatoes, small dice
1/2 c yellow onion, small dice
1 medium tomato, chopped
1 large egg, beaten
salt, kosher variety, to taste
white pepper, freshly ground, to taste
2 - 3 Tbsp grapeseed oil
ADDITIONAL ITEMS
shredded cheese, your choice, for a garnish
a slice of lemon, for garnish

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the brisket, potatoes, onion, tomato, and egg to a small bowl, and thoroughly combine.
4. Season with salt, and pepper, to taste.
5. Add the grapeseed oil to a small cast-iron pan, or skillet over medium heat.
6. Add the mixed ingredients to the pan, and spread out evenly.
7. Let the pan sit over medium heat for 5 - 6 minutes without moving the pan.
8. Chef's Note: This will help to develop a nice crust on the bottom.
9. Reduce the heat to medium-low, flip the hash over, and allow to cook for an additional 4 - 5 minutes.
10. Chef's Note: The hardest part of this recipe is flipping the hash over... it takes a bit of practice. If it breaks up during the flipping, no worries, just serve it up as a "rustic" dish.
11. Chef's Note: By the end of the cooking time, the potatoes should be nice and tender.
12. PLATE/PRESENT
13. Serve in the skillet, for a rustic look, or make it fancy, and place on a separate plate. Sprinkle a bit of cheese on top and a slice of lemon, and tuck in. Enjoy.
14. Keep the faith, and keep cooking.

BRISKET HASH

Brisket Hash image

Provided by Amanda Freitag

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 large Idaho potatoes, 1/4-inch dice
2 large sweet potatoes, 1/4-inch dice
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
4 green onions, thinly sliced
1 Spanish onion, 1/4-inch dice
1/2 teaspoon paprika
Pinch of cayenne pepper
1 pound leftover cooked beef brisket, roughly diced, plus 1/4 to 1/2 cup braising liquid

Steps:

Heat the vegetable oil in a large saucepan over high heat. Cook the Idaho and sweet potatoes until they begin to get some color, approximately 10 minutes. Season with kosher salt while cooking. Turn the heat down to medium and add the garlic, green onions, Spanish onions, paprika and cayenne and cook for another 10 minutes. Add the brisket and some of the braising liquid, scraping the bottom of the pan with a wooden spoon. Add more braising liquid if the pan seems dry and bring to a simmer to bring all of the ingredients together. Season to taste. Serve with a fried egg on top and a side of Texas toast!