Brisket Breakfast Hash

Our Favorite Way to Use Leftover Brisket

Whenever we smoke a brisket, I always look forward to the leftovers almost as much as the main meal. This brisket breakfast hash is the meal my family requests most often.

Crispy potatoes, sweet bell peppers, onions, tender greens, leftover brisket, and farm-fresh eggs come together for a hearty meal that’s filling enough to fuel a day of work around the homestead. It’s one of those meals that feels special without requiring much effort, especially when you’re using vegetables already waiting in the refrigerator.

We usually make this with leftover smoked brisket, but it works just as well with leftover steak. Either way, it’s a delicious way to stretch leftovers into an entirely new meal. While we most often enjoy it for breakfast, it also makes an outstanding dinner after a busy day.

Some of my family members love fried eggs, which is my own personal preference. However, some of us prefer scrambled eggs. The great thing about a recipe like this is that each individual serving can be customized with each person’s eggs of choice.

If you’re looking for another satisfying breakfast that makes good use of homegrown ingredients, be sure to check out more hearty breakfast recipes below.

Why You’ll Love This Brisket Breakfast Hash

An excellent way to use leftover brisket or steak
Made with simple, wholesome ingredients
Packed with vegetables and protein
Easy to customize with whatever greens you have on hand
Great for breakfast or dinner
One of our family’s favorite farm-fresh meals

Ingredients You’ll Need

Potatoes: The foundation of the hash. Any variety works well.
Avocado oil or bacon grease: For crisp, golden potatoes.
Sweet bell peppers: Add color and natural sweetness.
Onion: Becomes sweet and flavorful as it cooks.
Kale: Our favorite, though Swiss chard or spinach work well too.
Leftover brisket: Chopped or sliced. Leftover smoked steak is another excellent option.
Eggs: Fried eggs are our favorite, but scrambled eggs work just as well if that’s what your family prefers.
Unrefined sea salt: Brings out the flavor of every ingredient.
Fresh cracked black pepper: Adds a little bite and complements the rich brisket.

How to Make Brisket Breakfast Hash

Heat a large cast iron skillet over high heat. Add avocado oil or bacon grease.
Add the diced potatoes and cover with a lid. Cook over high heat until they begin to brown.
Flip the potatoes well with a sturdy metal spatula. Reduce the heat to medium-low, remove the lid, and continue cooking, stirring and flipping often to prevent burning.
Add a little more oil if needed to keep the potatoes from sticking, but avoid adding so much that they become soggy.
Once the potatoes are partially cooked, stir in the chopped sweet bell peppers.
When the peppers and potatoes are nearly tender, add the diced onions.
Cook until the onions begin to brown, then stir in the chopped kale (or spinach or Swiss chard). Season generously with unrefined sea salt and freshly cracked black pepper.
While the vegetables finish cooking, warm the leftover brisket in a separate dish. Since we don’t own a microwave, I usually place the brisket in an oven-safe glass dish resting on a wide-mouth canning ring inside a large pot with about ½ inch of water in the bottom. Cover the pot, bring the water to a boil, then reduce the heat and warm the brisket until heated through. (Read more about why we choose a microwave-free kitchen here. Add internal link.)
Divide the hash among serving plates, top with the warmed brisket, and finish with one or two fried eggs. Scrambled eggs are another family-approved option.

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Tips for the Best Brisket Breakfast Hash

Cast iron develops the best crispy potatoes.
Resist stirring the potatoes too often at the beginning so they have time to brown.
Add the vegetables in stages so each one cooks properly.
Warm the brisket separately while the hash finishes cooking. This keeps it tender and prevents it from drying out.
Feel free to adjust the recipe depending on what vegetables you have available.

Variations

Substitute leftover steak for the brisket.
Swap kale for Swiss chard or spinach.
Add mushrooms if your family enjoys them.
Customize individual servings with fried or scrambled eggs.
Sprinkle shredded cheddar cheese over the top before serving.
Serve with sliced avocado, homemade salsa, or hot sauce.

Frequently Asked Questions

Can I make brisket breakfast hash with steak instead?

Absolutely. Leftover steak works every bit as well as brisket and creates another delicious variation of this breakfast hash.

What’s the best potato to use?

Yukon Gold, red potatoes, or russets all work well. I usually use whatever we’ve harvested from the garden or have in the pantry.

Can I use scrambled eggs instead of fried eggs?

Yes. I usually top mine with fried eggs, but a couple of my boys prefer scrambled eggs, so we often make both.

How do you reheat leftover brisket without a microwave?

We haven’t owned a microwave in years. I usually place the brisket in an oven-safe glass dish resting on a wide-mouth canning ring inside a large pot with about ½ inch of water in the bottom. Cover the pot, bring the water to a boil, then reduce the heat and let the brisket warm through gently. It keeps the meat moist without overcooking it.

Can I make this ahead of time?

The hash reheats well, although the potatoes won’t be quite as crispy. Reheat the brisket using the same stovetop method and cook fresh eggs just before serving.

More Hearty Breakfast Recipes

If your family enjoys hearty, protein-packed breakfasts like this brisket breakfast hash, here are a few more favorites:

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