Description
This hearty brisket breakfast hash combines crispy potatoes, sweet bell peppers, onions, greens, leftover smoked brisket, and farm-fresh eggs into one satisfying meal. It’s one of our favorite ways to turn leftover brisket or steak into an entirely new breakfast or dinner.
Ingredients
Scale
- 4-5 medium potatoes, cubed
- Avocado oil or bacon grease
- 1 sweet bell pepper, diced large
- 1/2 to 1 cup onion, diced
- 1-2 cups kale (or spinach or Swiss chard), chopped
- Leftover smoked brisket or steak
- Eggs, 1-2 per person
- Unrefined sea salt
- Fresh cracked black pepper
Instructions
- Heat avocado oil or bacon grease in a large cast iron skillet over high heat.
- Add diced potatoes and cover with a lid.
- Cook until the potatoes begin to brown.
- Flip well with a sturdy metal spatula, reduce heat to medium-low, remove the lid, and continue cooking, stirring only to prevent scorching.
- Add more oil if needed to prevent sticking without making the potatoes soggy.
- Add chopped bell peppers once the potatoes are partially cooked.
- Stir in diced onions when the peppers and potatoes are nearly tender.
- Add chopped kale and cook until wilted. Season generously with sea salt and black pepper.
- Warm the brisket separately in an oven-safe glass dish placed on a wide-mouth canning ring inside a covered pot with about ½ inch of simmering water until heated through.
- Divide the hash among serving plates, top with the warmed brisket, and finish with fried or scrambled eggs.
Notes
- Leftover steak makes an excellent substitute for brisket.
- Kale, spinach, or Swiss chard all work well.
- Cast iron produces the crispiest potatoes.
- This recipe is just as delicious for dinner as it is for breakfast.
- Customize individual servings with fried or scrambled eggs.
- Serve with homemade salsa, sliced avocado, or hot sauce if desired.