Smoked Brisket Hash for breakfast is one of my favorite uses for the leftovers. We love hash for breakfast anyway, but there’s just something about using the leftover smoked brisket that takes it to a whole new level. It’s Smokey, tender, there’s always a little fat that just melts everything together.
Top this hash with an egg, drizzle with your favorite hot sauce or I used BBQ sauce, add your favorite toast, and you have the perfect breakfast. Honestly makes me want to make this again right now!
Hash is a great meal for breakfast, lunch or dinner. My mom would always make hash for dinner with leftover pot roast and it was so delicious!
love this mesquite smoked brisket hash for breakfast.
I start the dish by cubing a potato. I like to use the russet because you can get a nice crisp on the outside and tender on the inside. I only add a couple of tablespoons of olive oil to the bottom of a nonstick pan, add the potatoes over medium heat. I salt and pepper them and when they start to brown, I turn them, throw a lid on for maybe 5 minutes so they can start to soften. i then remove the lid and add diced onions, green and red peppers, and jalapenos (optional). I now leave the lid off, allow the bottom to brown and the onions and peppers to cook, turning to make sure it’s all browned and delicious.
I then toss the cubed brisket in at the last few minutes and just cook until heated through! Voila! Perfect breakfast! Oh, I forgot, fry up an egg or poach and egg, throw it on top, let the yolk of that egg serve as a yummy sauce, then drizzle with your favorite hot sauce or BBQ Sauce. I always use a squeeze bottle for drizzling onto the food so that you don’t just drop a big blob on your food.
If you aren’t using squeeze bottles in your kitchen, you’d love them. I put sauces in them, dressings, etc., that I can drizzle on food rather than placing a big blob on top. I also put oil in them and keep by my stovetop for easy access when I want to coat a pan for sautéing without having to get the large container of oil out. These are similar to what I usehttps://amzn.to/33vr5Sq
love this mesquite smoked brisket hash for breakfast.
Before I share this recipe, here’s another favorite hash recipe: https://the2spoons.com/potato-and-smoked-sausage-hash-biscuit-and-gravy/
Here’s a recipe for the brisket hash! Enjoy!
Smoked Brisket Hash
Ingredients
- 1 Large russet potato, diced
- 1/2 Onion, diced
- 1/2 green bell pepper, diced
- 4-5 slices smoked brisket, diced
- Oil for cooking potatoes
- 1 tsp salt & Pepper to taste
- 2-4 eggs, fried or poached for topping the hash
- hot sauce or BBQ Sauce, optional
Instructions
- Pour enough oil to cover the bottom of a large skillet. I use a non stick iron skillet. Heat to hot but not smoking and add the potatoes. Brown the potatoes turning to brown on both sides. Reduce the heat, cover and cook until the potatoes have softened, but not done. Add the onions and peppers and cook until the onions are translucent.
- Raise the heat to medium high, and quickly brown the potatoes turning until you have a crispy potato. Add the brisket and just heat through.
- Fry or poach your eggs. Add the hash to a bowl or plate, top with your eggs and drizzle with BBQ sauce or your favorite hot sauce. Enjoy!