|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 13g|
|Vitamin C 2mg||9%|
|*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 mouth-watering 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.
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
1 small onion (diced)
2 cloves garlic (minced)
1 red bell pepper (seeded and diced)
1 32-ounces bag frozen hash brown potatoes (thawed, diced)
2 cups barbecue beef brisket (fat removed, chopped into small pieces)
1 teaspoon salt
1/2 teaspoon black pepper
4 to 5 large eggs
1 cup barbecue sauce, optional
Gather the ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the onions 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 and 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 spoonful 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 food-borne 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 makes a great base. Add crunch 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 an easy tzatziki.