Smoked Brisket Hash
This smoked brisket hash is a perfect way to use up any leftover smoked brisket that you may be sitting on.
Why You Will Love This Recipe
Maybe you have enough friends to polish off a full brisket. But whenever we do BBQ we have leftovers, which is never a bad thing.
This smoked brisket goes perfectly with the potatoes, onions, and red bell peppers. The fat renders out and adds even more flavor to the potatoes. And once you have a good sear on all of that, the textures explode.
What you end up with is this plate of smoky flavor mixed with the creaminess of the seasoned potatoes with a wonderful mix of textures. It’s perfect!
And if you’re like me, it screams for a couple of eggs on top making it a perfect rib sticking breakfast, lunch, or dinner.
Ingredients Needed
Just the smoked brisket, a couple of Russet potatoes, some onion and red bell pepper, and a few spices is all you need to nail this amazing hash recipe. For a full list of ingredients and amounts, see the recipe card.
How To Make Smoked Brisket Hash
Tips
- Got a bit of a dry brisket on your hands? A splash of beef broth or water will do the trick, keeping it juicy and full of flavor.
- Crank up the heat for those golden-brown potatoes, then dial it back for the onions and peppers. It’s all about that perfect cook.
- Throw some eggs on top for a breakfast champion’s meal, or keep it simple if that’s more your style.
Variations
- Toss in some diced jalapeños or a teaspoon of those fiery chili flakes if you’re looking to bring the heat.
- Swap in or add some sweet potatoes, zucchini, or even mushrooms to the mix for an extra veggie boost.
- Shower your hash with a generous helping of shredded cheese. Let it melt into gooey perfection.
- Why stop at eggs on top? Make little nests in your hash, crack those eggs right in, and cook to your liking for a one-pan wonder.
- This might not be for everybody, but I did it and LOVE IT. Wrap it in a tortilla with some cheese and some sriracha. Freaking amazing! Smoked Brisket Hash Wrap! Yes!!
FAQs
You can substitute with any cooked beef, such as roast beef or even ground beef. Adjust seasonings accordingly to compensate for the lack of smoky flavor.
The potatoes should be golden brown on the outside and fork-tender on the inside. If they’re browning too quickly, lower the heat to ensure they cook through without burning.
Absolutely! Substitute the brisket with a mix of hearty vegetables or a vegetarian protein alternative like tofu or tempeh. Adjust the cooking time and seasonings as needed.
Other Delicious Breakfast Dishes
Ingredients
- 1 lb Smoked Brisket cubed, chopped
- 1 lb Potatoes diced
- 2 tbsp Olive oil vegetable oil, etc
- 1/4 cup Onion diced
- 1/4 cup Red bell pepper diced
- 1 tsp Kosher salt
- 1/4 tsp Black pepper
- dash Cayenne pepper
- Parsley chopped, optional
Instructions
- Heat a large skillet over medium-high heat and add olive oil.2 tbsp Olive oil
- Add diced potatoes, season with salt, pepper, and cayenne pepper. Toss in the oil and cook for 5-7 minutes until they start to brown.1 lb Potatoes, 1 tsp Kosher salt, 1/4 tsp Black pepper, dash Cayenne pepper
- Reduce heat to medium. Add diced onion and red bell pepper. Stir and cook for about 5 minutes until onions are translucent.1/4 cup Onion, 1/4 cup Red bell pepper
- Increase heat to medium-high. Add chopped smoked brisket. Stir, then press down to sear. Cook for 3-4 minutes, check for sear, flip, and cook for another 2-3 minutes.1 lb Smoked Brisket
- Remove from heat. Optionally garnish with fresh chopped parsley. Serve as is or with eggs for a complete meal.Parsley
I made this this morning for breakfast from leftover smoked brisket from the weekend. Pretty darn good! It’s a keeper. I think the key is to not over power it with too much smoked brisket. Thanks for posting Brad.