Brisket Hash
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!
Servings: 6 Servings
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
Storage
- 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- Remember that brisket lasts for up to 4 days, so adjust your storage time according to when you originally made the brisket.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.