Brisket Hash

Name: Brisket Hash
Ingredients: 2 tablespoons vegetable oil; 2 large Idaho potatoes, 1/4-inch dice; 2 large sweet potatoes, 1/4-inch dice; Kosher salt and freshly ground black pepper; 4 cloves garlic, thinly sliced; 4 green onions, thinly sliced; 1 Spanish onion, 1/4-inch dice; 1/2 teaspoon paprika; Pinch of cayenne pepper; 1 pound leftover cooked beef brisket, roughly diced, plus 1/4 to 1/2 cup braising liquid

10 ingredients

8 steps

Ingredients

2 tablespoons vegetable oil
2 large Idaho potatoes, 1/4-inch dice
2 large sweet potatoes, 1/4-inch dice
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
4 green onions, thinly sliced
1 Spanish onion, 1/4-inch dice
1/2 teaspoon paprika
Pinch of cayenne pepper
1 pound leftover cooked beef brisket, roughly diced, plus 1/4 to 1/2 cup braising liquid

Directions

1

Heat the vegetable oil in a large saucepan over high heat.
2

Cook the Idaho and sweet potatoes until they begin to get some color, approximately 10 minutes.
3

Season with kosher salt while cooking.
4

Turn the heat down to medium and add the garlic, green onions, Spanish onions, paprika and cayenne and cook for another 10 minutes.
5

Add the brisket and some of the braising liquid, scraping the bottom of the pan with a wooden spoon.
6

Add more braising liquid if the pan seems dry and bring to a simmer to bring all of the ingredients together.
7

Season to taste.
8

Serve with a fried egg on top and a side of Texas toast!