These loaded brisket smashed potatoes are a classic BBQ meal in every delicious bite. Crispy smashed baby creamer potatoes are topped with tender BBQ brisket, smoky, crispy bacon, cheese, and green onions, delivering classic comfort food flavor in every bite.
Potatoes and beef are one of the classic combos that everyone seems to love. From Salisbury steak meatballs served over mashed potatoes to meatloaf grilled cheese with seasoned air fryer curly fries, beef and potatoes are a true classic.
Our loaded brisket smashed potatoes take that classic combo to heart, combining cheesy smashed potatoes with leftover chopped beef brisket to create an appetizer or unexpected main course that’s a hearty beef and potato dinner in every bite.
Jump to:
Why You’ll Love This Recipe
- Simple Ingredients: Potatoes, leftover brisket, and a few pantry staples are all you need to make this recipe.
- Easy: This recipe is incredibly easy to make and requires only basic kitchen skills.
- A Classic Combination of Flavors: Every poppable bite is filled with the classic flavors of BBQ brisket, bacon, potatoes, and cheese.
- Versatile: These are the perfect appetizers for any event, and they also make a fun, unexpected dinner.
- Customizable: You can easily tweak this recipe to make it your own.
Ingredients
You can find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Brisket: You can use chopped brisket, crock pot chuck roast, pulled pork roast, or pulled chicken to create different variations.
- Cheese: Your favorite cheeses, like cheddar, Colby Jack, Cheddar Jack, Pepper Jack, and the like, all work well. Use the ones you love most.
- BBQ Sauce: Use your favorite brand and flavor of BBQ sauce. They all work well and give the smashed potatoes a different flavor.
- Potatoes: We used baby cream potatoes, but small red potatoes would also work.
How to Make Loaded Brisket Smashed Potatoes
Step 1: Boil the potatoes until they are fork-tender. Then, drain them and place them on a baking sheet lined with parchment paper or aluminum foil and smash them with the bottom of a glass.
Step 2: Drizzle them with olive oil and sprinkle with garlic powder and pepper over each potato. Bake at 375 degrees until crispy. Heat the brisket and BBQ sauce in a saucepan while the smashed potatoes cook.
Step 3: Remove the potatoes from the oven and top them with cheese.
Step 4: Add BBQ brisket, and crumbled bacon and bake again until the cheese is melted.
Step 5: Remove from oven.
Step 6: Top with green onions and your favorite toppings. Enjoy!
Tips
- Cook your potatoes until a fork can pierce them easily and no further. If they’re too soft, they’ll fall apart completely when you smash them.
- Smash your potatoes into flat discs that aren’t overly thin. They need to be thick enough to be picked up when the toppings have been added.
- Dicing the brisket is preferred to pulling it for this recipe. It helps make a prettier presentation.
Loaded Brisket Smashed Potatoes FAQ
Loaded brisket smashed potatoes are boiled baby creamer potatoes that are smashed, coated wth olive oil, and topped with cheese, brisket, and bacon.
The core ingredients for loaded smashed potatoes are baby creamer potatoes and toppings like cheese, bacon, and green onions. They often include other ingredients, such as various meats and seasonings.
For the best smashed potatoes, use baby red or Yukon gold potatoes. These are often sold in bags labeled “creamer potatoes”.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Loaded Brisket Smashed Potatoes
Ingredients
- 1.5 pounds baby creamer potatoes
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup leftover chopped brisket
- 1-1 ½ cups colby jack cheddar cheese
- ⅓ cup crumbled bacon
- ⅓ cup barbecue sauce
- ¼ cup green onions, sliced
- Optional: sour cream
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a medium pan, over medium heat, cover potato with water and bring to a boil until fork tender. Drain water.
- Place potatoes on the prepared baking sheet.
- Using the bottom of a glass, smash the potatoes.
- Drizzle with olive oil and sprinkle with garlic powder and pepper.
- Bake for 15-20 minutes until crispy.
- Remove from the oven, top with cheese, chopped brisket, and crumbled bacon bits.
- Place back in the oven for 10 more minutes.
- Remove and top with green onions, and your favorite toppings.
Notes
- Refrigerate for up to 3 days in an airtight container.
- Brisket lasts for up to 4 days in the fridge, so adjust your smashed potato storage time according to when you made the brisket.
- Microwave portions at 30-second intervals until heated through.
- Cook your potatoes until a fork can pierce them easily and no further. If they’re too soft, they’ll fall apart completely when you smash them.
- Smash your potatoes into flat discs that aren’t overly thin. They need to be thick enough to be picked up when the toppings have been added.
- Dicing the brisket is preferred to pulling it for this recipe. It helps make a prettier presentation.
These are soooo good. I love these because they can be an appetizer or a fun main course.
BOOM! These are fantastic. I dipped these in BBQ sauce and made a full-on meal out of them. Good stuff.
These loaded smashed potatoes were delicious. My son loves anything with bbq. He actually ate most of it and left me with a couple – LOL
I love recipes like this that use up leftovers. Such a great dish. I actually made this with eggs for the family for breakfast…so good!