Breakfast Brisket Hash and Eggs
One of the best things about barbecued brisket is the leftovers. This is a great recipe for using them up. There is nothing better than a delicious, slightly smoky brisket hash has to start the morning.
- 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.