Leftover Brisket Flannel Hash with Crispy Fried Eggs
If you've made brisket for Rosh Hashanah or Passover, or for a no-occasion dinner, this flannel hash is a great way to use up some leftovers. It gets its name from the way the red beets create a checkered look, like a cozy blanket, with apple and sweet potato upping the autumnal ante. Using schmaltz is optional but highly recommended for the ultimate in flavor and crispness. Enjoy this simple yet sublime meal for breakfast, lunch or dinner, rounded out with a little green salad.
Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.
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