Breakfast Brunch Essentials Easy Brisket Hash Recipes

BREAKFAST BRISKET HASH AND EGGS

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.

BRISKET HASH AND EGGS

Steps:

• Enjoy!

SOUTHWESTERN BRISKET HASH

Steps:

• Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
• Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
• Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
• Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

BREAKFAST HASH

Steps:

• Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
• Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
• Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
• Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.

BREAKFAST BRUNCH ESSENTIALS: EASY BRISKET HASH

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the brisket, potatoes, onion, tomato, and egg to a small bowl, and thoroughly combine.
• 4. Season with salt, and pepper, to taste.
• 5. Add the grapeseed oil to a small cast-iron pan, or skillet over medium heat.
• 6. Add the mixed ingredients to the pan, and spread out evenly.
• 7. Let the pan sit over medium heat for 5 - 6 minutes without moving the pan.
• 8. Chef's Note: This will help to develop a nice crust on the bottom.
• 9. Reduce the heat to medium-low, flip the hash over, and allow to cook for an additional 4 - 5 minutes.
• 10. Chef's Note: The hardest part of this recipe is flipping the hash over... it takes a bit of practice. If it breaks up during the flipping, no worries, just serve it up as a "rustic" dish.
• 11. Chef's Note: By the end of the cooking time, the potatoes should be nice and tender.
• 12. PLATE/PRESENT
• 13. Serve in the skillet, for a rustic look, or make it fancy, and place on a separate plate. Sprinkle a bit of cheese on top and a slice of lemon, and tuck in. Enjoy.
• 14. Keep the faith, and keep cooking.

BRISKET HASH

Steps:

• Heat the vegetable oil in a large saucepan over high heat. Cook the Idaho and sweet potatoes until they begin to get some color, approximately 10 minutes. Season with kosher salt while cooking. Turn the heat down to medium and add the garlic, green onions, Spanish onions, paprika and cayenne and cook for another 10 minutes. Add the brisket and some of the braising liquid, scraping the bottom of the pan with a wooden spoon. Add more braising liquid if the pan seems dry and bring to a simmer to bring all of the ingredients together. Season to taste. Serve with a fried egg on top and a side of Texas toast!

BRUNCH BRISKET

Steps:

• Season both sides of the brisket with the salt and a few turns of pepper.
• In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
• Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
• Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.

BREAKFAST HASH

Steps:

• In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.