|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 14g|
|Vitamin C 41mg||204%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Delicious and tender cooked brisket always makes a filling and wonderful meal. Our quick and easy recipe uses leftover brisket and transforms it into a mouthwatering dish, ideal for brunch, lunch, or dinner. Although the recipe calls for leftover barbecue brisket, you can use any brisket that you have at hand, as the flavor of this cut of beef is fantastic no matter its preparation.
This is also a great recipe for rescuing tough cuts of brisket that weren't properly cooked—too much heat too quickly makes for tough and dry brisket. Slow and steady heat is what makes juicy and tender pieces of brisket. If your brisket came out tough, you could use it in this recipe to bring it back to life, as the oil, egg yolk, and moisture from the hash will improve the brisket's texture, making it a succulent dish.
A bed of meat, hash brown potatoes, vegetables, and seasonings is topped with over-easy eggs to create a creamy, savory, and simply delicious meal. Although we suggest one egg per person, double the number of eggs if you want to serve more per guest. Although the barbecue sauce is an optional addition, a drizzle or two on the eggs brings together the dish and enhances the earthiness of the brisket.
2 to 3 tablespoons olive oil, divided
1 small onion, diced
1 to 2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 (32-ounce) bag frozen hash brown potatoes, thawed and diced
2 cups barbecue beef brisket, fat removed and chopped into small cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 to 5 large eggs
1 cup barbecue sauce, optional
Gather the ingredients.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
Add the onion and cook until translucent, or about 3 minutes.
Add the garlic and red pepper to the skillet and cook for 1 minute.
Add the potatoes to the vegetables and cook the mixture for 15 minutes, flipping with a flat spatula every few minutes so all ingredients brown evenly. You want a crunchy texture all around the potatoes and fragrant, soft vegetables.
Add the cubed brisket to the pan and mix well to incorporate.
Season with salt and black pepper and cook for an additional 5 to 7 minutes until the beef has browned and the potatoes are tender. Remove from the heat and keep warm.
In a separate pan, cook the eggs to your personal preference in the remaining tablespoon of oil. We recommend over easy or over medium for this recipe. However, scrambled, poached, or well-done eggs work well, too.
If using the barbecue sauce, warm it in a microwave, covered, for 30 seconds to 1 minute. Stir before using.
To plate, add 4 to 5 equal-sized portions of the hash-brisket mixture onto plates, spoon on the desired amount of barbecue sauce, if using, and top with the cooked eggs.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
Brisket Hash Brunch Menu Ideas
This hash is an excellent and easy meal, and it stands on its own without any additional sides, but when thinking of a special brunch meal, we have a few suggestions that can brighten your table:
- Salads: Choose a vibrant green salad with a lot of crunch to counterbalance the richness of the hash. Dinosaur kale, baby spinach, or arugula make a great base. Add texture to the salad with sunflower seeds, pepitas, or chopped walnuts. Dress with a citrus vinaigrette or a drizzle of olive oil and balsamic vinegar.
- Bread: The moisture of the runny yolks on the plate gives the perfect excuse to serve the hash with crusty bread. Choose a fresh baguette or Italian bread, and offer garlic butter to spread on top. Alternatively, make toasted garlic bread.
- Fruit: A touch of tangy sweetness has a lot to offer when eating a heavy dish like the hash. Simply provide a mixture of sectioned orange and grapefruit, sprinkled with sea salt and a drizzle of olive oil.
- Dairy: A side of a dairy-based sauce can also add freshness to the meal. It can be used on the bread or on top of the salad. Choose a creamy khyar bi laban (cucumber and yogurt) or a side of easy-to-make tzatziki.