Southwestern Brisket Hash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 630 calorie
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 280 milligrams
- Sodium
- 1231 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 7 grams
- Protein
- 43 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
3 tablespoons vegetable oil
1 pound small red-skinned potatoes, quartered
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
Kosher salt
12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows
1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows
1 small bunch Swiss chard, stems removed, leaves chopped
2 ounces monterey jack cheese, thinly sliced
4 large eggs
1 avocado, cut into wedges
Slow-Cooker Barbecue Brisket
3 tablespoons packed light brown sugar
1 1/2 tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
1 1/4 cups ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Potato salad and cornbread, for serving (optional)
Directions
- Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
- Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
- Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
- Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
Slow-Cooker Barbecue Brisket
- Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
- Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
- Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g