Brisket hash

30 min · 30 min hands-on

Ingredients

1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• chopped leftover brisket, with some fat3 cups
• potatoes, ½-inch dice1½ lb
• onion, diced1
• brisket drippings or oil2 tbsp
• eggs (optional)4
• salt, pepper, hot sauce

Method

1. 1

   Crisp the potatoes in the fat until brown. Salt them.

2. 2

   Push aside, wilt the onion, then fold in the brisket to warm and crust at the edges. Do not stew it.

3. 3

   Eggs on top if you want them. Hot sauce. This is breakfast or Tuesday dinner.

If you don’t have it

• Brisket → Chuck burnt ends or leftover rib meat. Anything with rendered fat. Lean slices need a spoon of drippings or they fry dry.
• Potatoes → Sweet potato or leftover roasted veg. Same hot pan. Do not crowd or they steam.

Same cook, different day

• Breakfast

  Eggs on top. Wells in the hash, crack eggs, lid on 3 minutes. Yolks still run.

• Tex-Mex

  Taco night leftovers. Cumin, onion, a splash of salsa in the last minute. Cheese if you must.

• Burnt-end hash

  You cubed the point. Less potato, more bark. They already have sauce — go easy on salt.