- 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
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!
