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Brisket hash with fried eggs

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Ingredients

Adjust Servings:
1 pound of Beef brisket
vegetable oil Vegetable oil
1.5 pounds Russet potatoes peeled and cut into ½-inch dice
1/4 teaspoon of Ground mace or grated nutmeg
1/2 teaspoon of Garlic powder
1/2 teaspoon of Granulated onion
Kosher salt
Ground black pepper
2 large Garlic cloves properly chopped
1 Red onion diced
1 Red bell pepper seeded, cored, and diced
1 Green BELL pepper seeded, cored, and diced
1 Red jalapeno peppers seeded and properly chopped
8 large Eggs

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Brisket hash with fried eggs

A simple way to use brisket leftovers!

  • 25 to 30 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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This is a beautiful dish to make from the leftovers of a Saturday Barbecue into a Sunday breakfast, lunch, or brunch. The brisket hash is so delicious and tender. It’s an ideal easy dish to make. The taste of the juicy brisket pieces and the moisture from the hash will defiantly amaze you. This is an easy recipe to follow.

Featured image:
brisket hash with fried eggs
by theminty @ flickr

Steps

1
Done

Cut any large chunks of fat from the brisket and properly chop the fat. Scatter the meat into ½-inch pieces, and reserve any pieces of fat.

2
Done

Start Heating 2 tablespoons of the vegetable oil in a large skillet, (my preference is cast- iron). It should be heated over medium-high heat, and then add the chopped brisket fat. Cook until the fat begins to melt and sizzle. Add potatoes in a single layer and cook, don’t stir, they should begin to brown on the first side, (That’s about 4 to 5 minutes). Start stirring in the mace, garlic powder, and granulated onion, and sprinkle some salt and pepper. Keep cooking and stirring frequently, till potatoes become tender and golden-brown all over, (it should take from 8 to 10 minutes).

3
Done

Add the garlic, onion, and peppers and cook, stirring frequently, until softened, about 3 minutes.

4
Done

Put the brisket and cook so that it’s warmed through. Sprinkle the hash to taste with salt and pepper.

5
Done

In the meantime, heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Fry 4 of the eggs on the pan and sprinkle with salt. Stop cooking when the whites are set but the yolks are still runny, (from 3 to 4 minutes). Repeat this process with the remaining eggs and the remaining tablespoon of oil.

6
Done

Arrange the hash evenly among plates, top each with 2 fried eggs, and it's ready to be served.

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