Brisket Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 577
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 37
- Cholesterol
- 121
- Sodium
- 832
- Total: 55 min
- Active: 55 min
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
Directions
- 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!