BRISKET HASH
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
Categories Breakfast
Time 25m
Number Of Ingredients 13
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
BRISKET HASH AND EGGS
Steps:
- Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 22 g, Cholesterol 282 mg, Fiber 1 g, Protein 34 g, SaturatedFat 10 g, Sodium 971 mg, Sugar 14 g, Fat 32 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
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LEFTOVER BRISKET BREAKFAST SKILLET - OVER THE FIRE COOKING
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Cuisine AmericanCategory BreakfastServings 4Total Time 30 mins
- Using Cowboy Charcoal, fill a full chimney of coals, light and let preheat for 15 minutes. Pour coals into the grill and place into one pile for direct cooking.
- Add your cast iron with olive oil to preheat for 5 minutes. Once hot, add potatoes along with your favorite seasoning to cook until they become soft (about 8-10 minutes). Stir occasionally.
- Once potatoes are softened, add onions, bell peppers and garlic to cook for 1 minute. Next, add brisket and chipotle puree. Cook for an additional 1 minutes until thoroughly mixed.
- Once all is mixed, create 4-5 divots in your cast iron for the eggs. Add a little oil to each divot then crack your eggs into them. Cook your eggs for about 3-4 minutes for sunny side up or to your liking.
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