Beef Brisket Hash

Beef brisket hash is easy to pull together in a pinch, and hearty enough to serve at any meal of the day. The ingredients can also be easily modified using what you have on hand. 

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I don’t know about you, but our family lives on quick easy meals. I make cooking food from scratch and eating at home a priority, so to make that happen takes a little planning. 

My favorite way to get a home-cooked meal on the table in less than thirty minutes is to prep on Sunday. Smoking a large brisket ensures we have enough left over to make several meals from it. 

My family isn’t a fan of leftovers so I have to get real creative on how they’re prepared. 

Why You’ll Love Brisket Hash

Brisket Hash is easy! There aren’t a lot of ingredients or a lot of prep work.

It all comes together in one pan. Cleaning up is quick and your kitchen stays cleaner.

Hash is a hearty meal. It’s very filling, and will work with a lot of ingredient variations.

Supplies for Beef Brisket Hash

Pulling this together doesn’t take much if you’ve already prepped your brisket. 

Smoker or Grill- We have a Kamado Joe grill and honestly use it several times a week. If you’re looking to invest in a versatile grill, it’s a good one. This brisket was slow-smoked on the Kamado Joe. 

Cast Iron Skillet– Except for a few inherited pieces, I use Lodge cast iron. 

Vegetable slicer– I recently purchased this one, and it works great! 

Beef Brisket Hash Recipe 

• 1 cup Shredded Beef Brisket 
• 2 lbs Russet or Yukon gold potatoes
• 1 Large Onion
• 2 Bell Peppers ( used red and yellow peppers)
• 1 tsp Salt
• 1/2 tsp Pepper 
• 1 tsp Paprika 
• 4 eggs
• 1/4 cup coconut oil or lard
• 1 tbsp Butter

Directions

** This recipe doesn’t contain instructions on how to cook the brisket** 

If you’re unsure about how to smoke a beef brisket, this is a great tutorial. 

• Begin by preheating your cast iron skillet on the stove. Place the pan on medium to high heat for around 5 minutes. If you’re new to cooking with cast iron, preheating is so important to get that non-stick quality. 
• Preheat the oven to 400° F. 
• While the skillet is heating, peel and chop your potatoes into even smaller pieces. I prefer about a 1/2 inch cubed potato for this recipe. 
• Dice your peppers, and onions to a uniform size and thickness. 1/4-inch works best.
• If you haven’t already shredded your brisket, you can easily accomplish that with two forks. 
• Once the skillet is preheated, reduce the heat to medium. Add your lard, or oil to the pan. 
• Next, add your potatoes to the hot oil, and fry them on medium heat. The secret to crispy fried potatoes is not moving them around a lot. Make sure the potatoes are crispy on one side before flipping them. Add the salt and pepper to the potatoes while they’re cooking.
• Remove the potatoes from the skillet, and add the butter. 
• Sauté the onions and peppers in the butter until they are just translucent.
• Next, combine the shredded brisket, potatoes, and paprika with the onion, peppers, and garlic. Stir the mixture on low heat until everything is combined. 
• Create small wells in the vegetables for the eggs. 
• Crack the eggs into the wells and lightly sprinkle each egg with a little salt. 
• Bake at 400°F until the eggs are set and done to your liking. I prefer a runny egg yolk. This will take around 10 minutes.
• Remove the Brisket Hash from the oven, and allow it to cool slightly before serving. 
• Top with fresh parsley. 

Hash Tips: 

-Add the Brisket into the recipe last only letting it warm up. You don’t want to overcook your brisket or it will be tough. 

-Hash is usually meat and potatoes, but you can substitute the potatoes for other vegetables you choose. For me, hash is a great way to use up vegetables I have in my fridge before they ruin. 

-Separating the potatoes and peppers for cooking helps to achieve a crispy potato. Peppers tend to release a lot of fluid in the cooking process, which can cause the potatoes to become soggy.

-You don’t have to cook the potatoes until they are completely tender. They finish cooking in the oven.

-Make sure your cast iron is seasoned before you use it. Otherwise you’ll have a sticky, burnt mess.

-Also, make sure you cast iron is very clean. If it has residual food on it, the potatoes will stick.

Recipe Variations

• If you don’t have brisket, substitute 8 slices of bacon. Fry the bacon before cooking the potatoes and dice it into small pieces. Instead of using coconut oil or lard, leave 3 tablespoons of the bacon grease in the pan, and fry the potatoes in it. Be careful not to overcook your bacon!
• Sweet potatoes are a great in place of the russet potatoes. They will take a few minutes longer to fry, but are delicious. If you’re using sweet potatoes add 1/4 tsp cumin to them prior to cooking.
• Spicy sausage is also great in place of brisket. Use 1 pound spicy sausage, and brown it before cooking the potatoes. Instead of using coconut oil or lard, leave 3 tablespoons of the sausage grease in the pan to cook the potatoes in.

More Recipes To Try

Easy Brisket Enchiladas

Mississippi Pot Roast

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