This brisket hash is a fantastic way to use up leftover brisket. This one-pan meal is loaded with tender BBQ brisket, diced potatoes, bell peppers, jalapenos, and sharp cheddar cheese. If you’re not hungry yet, you will be!
We love hearty breakfast recipes like a sausage egg and cheese crescent ring to start the day off on a delicious, filling note, and there’s no better ingredient for a hearty breakfast than beef!
Dishes like a steak and egg burrito are a great way to use up leftover beef and create a super-hearty breakfast that fills the bellies of even the biggest eaters. That’s what our brisket hash is all about.
With all its tender brisket, cheese, zesty seasonings, and tons of classic breakfast veggies like potatoes, bell peppers, and onions, this is a recipe that leaves everyone at the table fully aware that they ate something!
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Why You’ll Love This Recipe
- Simple Ingredients: This recipe only takes some brisket, a few veggies, cheese, and some seasonings to make.
- Easy: This is a one-pan meal that’s ready in just about 30 minutes.
- Customizable: You can adjust the seasonings and ingredients to make this recipe your own.
- Versatile: This is one of our favorite main dish recipes because it’s perfect for breakfast, dinner, or potlucks.
- Great for Meal Prep: This is a freezer-friendly recipe, so it’s easy to make a double batch and freeze some for future meals.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Protein: You can make this hash with ground beef, ground turkey, pork breakfast sausage, smoked sausage, or chorizo. They all work and bring their own tasty twist to the dish.
- More Vegetables: Mushrooms, olives, or spinach work well in this recipe.
- Mild: Omit the jalapenos and red pepper flakes for a mild version.
- Extra Spicy: Leave the jalapeno seeds intact. That’s where most of the heat is.
- Classic Skillet: Use hashbrowns for a classic skillet.
- BBQ Sauce: Any BBQ sauce works, and they all add their own subtle flavor twist. Use your favorite.
- Cheese: Any bold cheese works well. Cheddar, Colby Jack, Cheddar Jack, and the like are all great options.
Instructions
Step 1: Cook the vegetables in a cast-iron pan or skillet over medium heat until tender.
Step 2: Add the brisket and seasonings, and reduce the heat to low.
Step 3: Add the BBQ sauce, stir, and continue cooking until heated through.
Step 4: Serve topped with shredded cheese and fried eggs.
Tips
- Wash your hands thoroughly after handling hot peppers and never touch your face.
- To avoid stinging eyes, refrigerate your onions for about 30 minutes before slicing them.
- A cast-iron skillet works best. If you don’t have one, a heavy-bottom pan is the next best thing. Both of these conduct heat well and give you more control as you cook.
- Be sure to stir the hash frequently while cooking to prevent sticking.
Frequently Asked Questions
The word “hash” is derived from “hacher” the French word for “to chop”. Basic hash is made with chopped or diced meat, potatoes, and spices. Although, these days, hash can refer to any dish made with meat and potatoes in a skillet, like this brisket hash.
Brisket hash is a variation of traditional hash that uses leftover beef brisket in place of diced meat.
Leftover brisket is perfect for sandwiches, quesadillas, tacos, burritos, and a lot more. It’s even a great protein for hashes like this brisket hash.
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Brisket Hash
Ingredients
- 2 cups leftover brisket, cut into small pieces
- 1.5 pounds baby gold potatoes, cut in half or quartered
- 1 green bell pepper, seeds removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 medium onion, diced
- 1 jalapeno, seeds removed, diced
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ cup barbecue sauce
- 1 cup sharp cheddar cheese, shredded
Instructions
- In a cast iron pan or skillet, heat oil and melt butter over medium heat.
- Add diced potatoes, onions and peppers. Cook until the potatoes are tender.
- Next, add leftover brisket and all the seasonings. Stir to combine and heat over low flame.
- Pour barbecue sauce into the pan, stir and continue cooking until heated through.
- Serve topped with shredded cheese and fried eggs.
Notes
- Refrigerate leftovers for up to 3 days in an airtight container.
- Remember that brisket lasts for up to 4 days, so adjust your storage time according to when you originally made the brisket.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight, then reheat in a saucepan over low heat or microwave individual portions at 1-minute intervals.
- Wash your hands thoroughly after handling hot peppers and never touch your face.
- To avoid stinging eyes, refrigerate your onions for about 30 minutes before slicing them.
- A cast-iron skillet works best. If you don’t have one, a heavy-bottom pan is the next best thing. Both of these conduct heat well and give you more control as you cook.
- Be sure to stir the hash frequently while cooking to prevent sticking.
I LOVE this recipe. I make brisket quite a bit during the summer, and this is a great way to use those leftovers!
Aww, yeah. That’s what I’m talking about. I love how extra meaty this hash is, and using leftover brisket adds a nice BBQ flavor.
I’m such a sucker for hash on the weekends with fried eggs. This was SO delicious…perfect meal with leftover brisket.