Beef Brisket Hash

When we made this delicious brisket a couple months ago, we had quite a bit left over so we bagged some of it up and stuck it in the freezer.  I was looking for a fun/different way to use it up and came across this recipe.  Let me tell you, this was a HUGE hit.  My husband literally could not stop talking about how good it was.  I even made the mistake (which I often make) of overcooking his egg and he still raved about it.  And with some leftover brisket sitting in the fridge or freezer, this comes together pretty quickly.  Who can complain about that, right?

Beef Brisket Hash

Number of Servings: 4
Time to Prepare: 30 minutes

• 3 Tbsp vegetable oil, divided
• 1 pound red potatoes, cut into 1" cubes
• 1/2 medium red onion, chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 3-4 cloves garlic, minced
• kosher salt
• 12 oz leftover beef brisket
• 1/2 to 3/4 cup barbecue sauce (we really like Dinosaur BBQ--I used the roasted honey garlic flavor on this)
• 3 oz Swiss cheese, grated
• 4 eggs
• salt & pepper

Heat 2 Tbsp oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook without stirring for 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion, jalapeno, and garlic; season with kosher salt and cook, stirring, for 3 minutes. Stir in the brisket and cook until heated through. Add the barbecue sauce and cook for two more minutes.

Sprinkle the cheese on top and cook until the cheese begins to melt, about 1 more minute.

Meanwhile, heat the remaining vegetable oil in a 10" skillet over medium-high heat. Add the eggs and season with salt and pepper. Cook until the whites are set, about 3-4 minutes.

Divide the hash among plates; top each with a fried egg.

 

Source: adapted from Food Network

Produce Used: Red potato, red onion, jalapeno, garlic