Southwestern Brisket Hash
- 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
- 1 cup leftover brisket sauce (from Slow-Cooker Barbecue Brisket)
- 1 small bunch Swiss chard, stems removed, leaves chopped
- 2 ounces monterey jack cheese, thinly sliced
- 4 large eggs
- 1 avocado, cut into wedges
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.
Per serving: Calories 630; Fat 33 g (Saturated 8 g); Cholesterol 280 mg; Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g
Photograph by Justin Walker