Leftover Brisket Hash and Eggs
One of the best things about smoked brisket is the leftovers, and this recipe is a great way to use them up.
Print PinServings: 4 servings
Calories: 570kcal
Ingredients
- 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 sub with jalapeno
- 1 small sweet onion, chopped
- 3 tablespoons olive oil
- 2 1/2 teaspoons Pitmaster BBQ Rub or your favorite bottled rub
- 4-6 large eggs
- 1/2 cup barbecue sauce, warmed optional
Instructions
- 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 BBQ rub and give it a stir. Let the vegetables cook for 10-12 minutes.
- Chop brisket into bite sized pieces. Reduce the 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 the 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.Please note that you can cook the eggs separately if you wish. That way you can enjoy scrambled eggs or poached eggs with your hash.
- 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.
Nutrition
Calories: 570kcal | Carbohydrates: 67g | Protein: 43g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 569mg | Potassium: 1856mg | Fiber: 7g | Sugar: 19g | Vitamin A: 434IU | Vitamin C: 78mg | Calcium: 94mg | Iron: 6mg