It’s always a good thing to have extra brisket. Make this hash with a few pantry ingredients and top it off with a fried egg. Yum.
BRISKET HASH
4 Tbsp. vegetable oil
2 Tbsp. unsalted butter
2 cups dice potatoes
1 cups diced onions
1 red bell pepper
1 minced jalapeno
4 cups shredded smoked brisket
1 cup beef stock
1½ Tbsp. yellow mustard
1 Tbsp ketchup
1/4 cup of soy sauce
1 tsp. fresh ground black pepper
Salt to taste
Dice the pepper, onion, potato and jalepeno pepper. In a large skillet, heat oil and butter. When butter is melted, add chopped ingredients and sauce over medium heat until potatoes have begun to soften. (About 10 minutes)
Add beef brisket. (Make sure that the brisket is pulled into small pieces.) Mix in ketchup, mustard and soy sauce. Add beef broth and cover. Cook for about 10 more minutes, or until the liquid is absorbed, while stirring every few minutes.
Meanwhile, fry an egg to your liking. When hash is ready, place a large spoonful on a plate and top with the fried egg. Serve.