Smoked Beef Brisket Hash with Eggs  |  Robyns.World

On Labor Day Hubby smoked a beef brisket. Oh my, it was so delicious! The brisket has that beefiness that we all love and a healthy dose of smoke that makes it even better. Brisket is usually a pretty large cut of meat though which means we had plenty of leftovers. I tried to come up with some creative uses for the leftovers during the week and this Smoked Beef Brisket Hash that I served with fried eggs (Hubby’s favorite) was a huge hit! This hash and eggs would be great for breakfast, but is equally delicious as a dinner.

Now I have to add a little story here. Hubby is a fan of, ick, canned corned beef hash. I have no idea why, it looks like cat food to me. Gives me the willies just thinking about how it looks, not to mention how it smells. I’ve been telling him for years that fresh hash would be so much better. So this was the first time I made it for him and I converted him! He is still going to like the canned stuff because it has become a comfort food for him, but at least now he knows how much better it really can be!

Veggies for Hash  |  Robyns.World

Obviously you need some leftover smoked beef brisket for this recipe, but you also need fresh potatoes and veggies. I have a strange fascination with the little bags of mixed fingerling potatoes I can buy at my local grocer – they have little red, white, and purple potatoes in the mix. You can use whatever potatoes you want, you know I’m not the recipe police, but if you have these definitely give them a try. The slightly different textures and the wonderfully different colors of this mix of potatoes really does add a nice taste and look to your finished hash. The fingerling potatoes also cook pretty quickly, if you use a different type of potato you may need to adjust your cooking time. Along with the potatoes I added a red bell pepper, jalapeno pepper, a couple of fresh tomatoes from the garden (our garden hasn’t done well this year), fresh garlic, and a yellow onion. I love chopping veggies by the way, it’s relaxing to me. You can really adjust the vegetables to your liking and add whatever your family likes and what you have on hand in the kitchen already.

Beef Brisket Hash  |  Robyns.World

Cooking a hash is super easy. It really is just throwing it all in the pot and waiting for those potatoes to get soft. I use a bit of olive oil to start them out. Covering up the pan for a few minutes will also help those vegetables and potatoes get soft before you add the brisket. Wait until the end to add the leftover brisket that you have chopped into cubes – you are just reheating the meat so you do not want it to overcook. Wait until you have everything in the pan to taste and add any salt and pepper. The salt is especially important to wait on because you are going to have saltiness from the brisket.

Smoked Beef Brisket Hash and Eggs  |  Robyns.World

 

Along side of the hash I served fried eggs. These are Hubby’s favorite – I think he could eat eggs everyday if he had to. At least now they have said that eggs have a lot of good properties too which makes me happier. Poached eggs would also be awesome with the hash.

Are you a hash eater? What is your favorite type of hash?

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Smoked Beef Brisket Hash

Website Robyn's World

Ingredients

  • 2 tablespoons olive oil
  • 1lb fingerling potatoes
  • 1 pinch cayenne pepper
  • 1 Medium jalapeno pepper
  • 1 Medium yellow onion
  • 3 Small tomatoes
  • 2-3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 pinch crushed red pepper flakes
  • 2 cups smoked beef brisket, leftover, cubed
  • salt and pepper to taste

Directions

Heat olive oil in large skillet. Chop fingerling potatoes into bite-sized pieces. Add to skillet and saute for about 5 minutes. Chop remaining vegetables and add to skillet. Add cumin and red pepper flakes. Saute for another 10 minutes. Now cover and cook another 5 minutes or so until potatoes and vegetables are soft. Add cubed beef brisket. Cook another 5 minutes to warm thru. Salt and pepper to taste. Serve with sunny-side up eggs or poached eggs.