Brisket Hash And Eggs Recipes

LEFTOVER BRISKET FLANNEL HASH WITH CRISPY FRIED EGGS

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.

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.