BRISKET HASH
This easy skillet brisket hash recipe includes beans, sweet potatoes, peppers and a fried egg on top. A simple way to use brisket leftovers!
Provided by Running to the Kitchen
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.
- Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.
- Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.
- Season with garlic powder, salt and pepper.
- Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.
Nutrition Facts : Calories 593 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 432 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
BREAKFAST BRISKET HASH AND EGGS
One of the best things about barbecued brisket is the leftovers. This is a great recipe for using them up. There is nothing better than a delicious, slightly smoky brisket hash has to start the morning.
Provided by Sabrina Baksh
Categories Main Dish
Time 48m
Number Of Ingredients 9
Steps:
- Preheat grill for medium high heat.
- Chop potatoes, onion and bell pepper. Add olive oil to skillet and place onto grill to heat up. Add chopped vegetables to skillet, season with BBQ rub and give it a stir. Let the vegetables cook for 10-12 minutes.
- Chop brisket into bite sized pieces. Reduce the heat to medium and place brisket on top of vegetables. Essentially, you just need this to rewarm the meat, so 5 minutes should do the trick.
- Crack the eggs directly over hash. Be careful not to get them too close to the edge of the pan, as they will burn. Cook for 3-6 minutes depending on how well done you want the eggs.Please note that you can cook the eggs separately if you wish. That way you can enjoy scrambled eggs or poached eggs with your hash.
- Remove skillet from heat, drizzle hash with warmed barbecue sauce and serve. Pair with toast or tortillas. You can add shredded cheese to this dish as well.
Nutrition Facts : Calories 570 kcal, Carbohydrate 67 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 255 mg, Sodium 569 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 16 g, ServingSize 1 serving
BRISKET HASH AND EGGS
Steps:
- Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 22 g, Cholesterol 282 mg, Fiber 1 g, Protein 34 g, SaturatedFat 10 g, Sodium 971 mg, Sugar 14 g, Fat 32 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
LEFTOVER BRISKET FLANNEL HASH WITH CRISPY FRIED EGGS
If you've made brisket for Rosh Hashanah or Passover, or for a no-occasion dinner, this flannel hash is a great way to use up some leftovers. It gets its name from the way the red beets create a checkered look, like a cozy blanket, with apple and sweet potato upping the autumnal ante. Using schmaltz is optional but highly recommended for the ultimate in flavor and crispness. Enjoy this simple yet sublime meal for breakfast, lunch or dinner, rounded out with a little green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
- Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
- Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
- Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
- Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
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