Breakfast
Brisket Hash
Traditionally, hash was a great way to use up leftovers. When your leftover meat is brisket, you better believe that hash is going to be out of this world. Breakfast has never tasted better.
Brisket Hash Recipe
Brisket Hash
Recipe Notes
- Yield: Serves 2 and can be multiplied as desired.
- Method: Sauteing on a grill grate
- Equipment: 2 10-inch cast iron skillets
Ingredients
For the Hash
- 2 tablespoons butter or extra virgin olive oil
- 1 onion, finely chopped (3/4 cup)
- 1 bell pepper, seeded and diced
- 2 jalapeños, seeded and diced (for spicier has, leave the seeds in)
- 2 cups smoked brisket, diced
- 2 cups cooked potatoes or other root vegetables, coarsely or finely diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Louisiana-style hot sauce, such as Pete’s RedHot, or more to taste
- Sea salt and freshly ground black pepper
For the Eggs
- 2 tablespoons butter or extra virgin olive oil
- 2 to 4 large farm-fresh eggs
- 2 tablespoons finely chopped fresh flat-leaf parsley
Recipe Steps
1: Heat the butter or oil in a 10-inch cast-iron skillet over medium-high heat on your grill’s side burner or on the grill grate. Add the onion, bell pepper, and jalapenos and cook until browned, 3 minutes, stirring with a wooden spoon.
2: Stir in the pastrami and potatoes and continue cooking until the potatoes are browned, 3 to 5 minutes more.
3: Stir in the Worcestershire sauce and hot sauce and cook for 1 minute. Correct the seasoning, adding salt and pepper to taste: the hash should be highly seasoned. Serve the hash right in the skillet.
4: Meanwhile, in a second skillet, melt the butter or heat the olive oil over medium-high heat. When sizzling, crack in the eggs. Fry until cooked to taste, 2 minutes per side for yolks that are still a little runny (that’s how I like them), turning with a spatula. Slide the fried eggs on top of the hash. Sprinkle with chopped parsley and dig in.
