Leftover Brisket Flannel Hash with Crispy Fried Eggs

Deselect All

1 large Yukon Gold potato (about 8 ounces), cut into 1/2-inch dice

1 medium sweet potato (about 8 ounces), cut into 1/2-inch dice 

2 cloves garlic, smashed 

Kosher salt and freshly ground black pepper 

2 tablespoons schmaltz (chicken fat) or vegetable oil  

1 Golden Delicious or Honey Crisp apple, cut into 1/2-inch dice  

1 small red onion, cut into 1/2-inch dice 

8 ounces leftover cooked brisket (about 3 slices), cut into 1/2-inch dice 

8 ounces cooked red beets, cut into 1/2-inch dice 

1 red long hot pepper or Fresno chile, sliced into thin rings  

3 tablespoons olive oil  

4 large eggs 

Hot sauce, for serving