Leftover Brisket Flannel Hash with Crispy Fried Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 26
- Cholesterol
- 247
- Sodium
- 866
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.