One of the best things about a smoked brisket is the potential for leftovers. This Breakfast Brisket Hash and Eggs recipe is a great way to use them up. There is nothing as rewarding as a delicious, slightly smoky brisket hash has to start the morning.
Ingredients for Breakfast Brisket Hash and Eggs:
- Yukon gold potatoes: Substitute with smaller russet potatoes or red potatoes. If using russets, peel them first. Please keep in mind that russet potatoes might take longer to cook. Adjust your cooking time if using them.
- Chopped brisket
- Green bell pepper
- Sweet onion: substitute with white or red onion for a more robust flavored brisket hash.
- Olive oil
- Salt and black pepper
- Large eggs
- Barbecue sauce (optional)
- 12 inch cast iron skillet
How to make it:
- Preheat your grill for medium-high heat, or 375 degrees F.
- Chop the potatoes, onion, and bell pepper.
- Add olive oil to the skillet and place it onto the grill to heat up.
- Add chopped vegetables to skillet, season with salt and black pepper. Stir, and allow the vegetables to cook for 10-12 minutes.
- Chop brisket into bite-sized pieces. Reduce heat to medium and place brisket on top of vegetables. Rewarm the meat for 5-7 minutes
- Crack eggs directly over hash. Do not get them too close to the edge of the pan, as they will burn.
- Cook eggs for 3-6 minutes, depending on the desired doneness.
- Remove skillet from heat, drizzle hash with warmed barbecue sauce (optional), and serve. Add shredded cheese to this dish if desired.
- Pair this breakfast brisket hash and eggs with toast or tortillas.
Storing Leftover Brisket Hash:
Store your Breakfast Brisket Hash and Eggs in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this dish.
–Cook your eggs separately for easy assembling. This way, you can use fried, poaches, scrambles, or soft-boiled eggs to this dish. It’s a great way to customize this brisket hash the way you want it. Make a creamy barbecue sauce by adding 1/4 cup of real mayonnaise to the barbecue sauce. Drizzle over the brisket hash and eggs as you would an aioli. Fancy and delicious!
Breakfast Brisket Hash and Eggs
- 6 Yukon gold potatoes, chopped (look for medium to large sized)
- 2 1/2 cups chopped barbecue brisket
- 1 green bell pepper, seeded and chopped
- 1 small sweet onion, chopped
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-6 large eggs
- 1/2 cup barbecue sauce, warmed
- 12 inch cast iron skillet
- Preheat grill for medium high heat.
- Chop potatoes, onion and bell pepper. Add olive oil to skillet and place onto grill to heat up. Add chopped vegetables to skillet, season with salt and black pepper and give it a stir. Let vegetables cook for 10-12 minutes.
- Chop brisket into bite sized pieces. Reduce heat to medium and place brisket on top of vegetables. Essentially, you just need this to rewarm the meat, so 5 minutes should do the trick.
- Crack eggs directly over hash. Be careful not to get them too close to the edge of the pan, as they will burn. Cook for 3-6 minutes depending on how well done you want the eggs.
- Remove skillet from heat, drizzle hash with warmed barbecue sauce and serve. Pair with toast or tortillas. You can add shredded cheese to this dish as well.
Photos by: Sabrina Baksh for derrickriches.com