BBQ Brisket Hash
Equipment
- Large skillet or cast iron pan
- Spatula
- Cutting board and knife
Ingredients
For the Hash
- 2 cups smoked brisket chopped into small pieces
- 2 tbsp butter or oil
- 1 large russet potato diced small
- 1 small onion diced
- 1 small bell pepper diced (red or green)
- 1 clove garlic minced
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper optional, for heat
For Serving
- 2 fried eggs optional, but highly recommended
- Fresh parsley or green onions chopped
- Hot sauce or barbecue sauce optional
Instructions
Crisp the Potatoes
- Heat butter or oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they start to brown and crisp up (about 8-10 minutes).
Sauté the Aromatics
- Add the diced onion and bell pepper to the pan. Cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds.
Add the Brisket
- Toss in the chopped brisket, smoked paprika, black pepper, salt, and cayenne (if using). Stir everything together and cook for another 5 minutes, allowing the brisket to crisp up slightly.
Fry the Eggs
- While the hash finishes cooking, fry eggs in a separate pan to your desired doneness.
Serve and Enjoy
- Plate the hash and top with a fried egg. Garnish with fresh parsley or green onions, and drizzle with hot sauce or barbecue sauce if desired.