Breakfast

Brisket Hash

There are some dishes that just taste better as leftovers. Chiles and stews are that way, Indian food has become a leftover favorite here… So I knew I wanted to to have leftovers when I made my Hanukkah Brisket a few days ago. My mom and I actually purposely made a whole chicken to ensure there would be extra; between Ryan and my dad you can never assume. This weekend I used the leftovers to make hash for brunch and man oh man, it was delicious. Tender beef mixed in with crispy potatoes and creamy onions. One of the classic, savory breakfast dishes. If you have a few people over, you can make the potato-brisket hash ahead of time and fry the eggs just before serving. Or make it for dinner and serve with some sauteed vegetables and a salad. 

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Makes: 4 servings
Prep Time: 15 minutes     Total Time: 35 minutes

2 cups cooked beef brisket, pulled into bite-sized pieces
1 large white russet potato, peeled
1 large yam or sweet potato, peeled
1 medium white onion, outer skin removed
2 tsp garlic powder
1 dried oregano
1 tsp paprika
salt and pepper to taste
6 eggs

Optional Garnishes:
Hot sauce
Sour cream
Grated cheddar cheese

  • Crack two of the eggs into a large bowl. Whisk well. Grate the potato, sweet potato and onion into the bowl. Add the brisket meat and seasonings, and mix everything together well with your hands.
  • Heat a large skillet with a splash of vegetable oil. Let it get warm before adding the hash mixture. Add all of the contents into the pan and flatten it to become one giant pancake. Cover and cook over medium heat for 3-4 minutes. Uncover and flip the pancake onto the other side. It’s ok if it doesn’t flip in one piece (I would be impressed if it did). Just make sure you turn over all sides of the pancake. Cook again on medium heat for another 6-7 minutes, or until the potatoes are crispy but cooked through.
  • When the potatoes have finished cooking, remove from the pan and separate onto four plates. Or remove onto one and keep warm until ready to serve.
  • Add cooking spray to the pan and cook each of the eggs to your desired doneness. I prefer over easy, but you can scramble them or do anything you want. Serve one egg over 1/4 of the hash. Serve with any desired garnishes.
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