Brisket Hash

Name: Brisket Hash
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; 2½ cups diced potatoes, preferably unpeeled; 1½ cups diced onions; 1 cup diced red bell pepper; 1 to 2 pickled jalapeños, minced; 4 cups shredded smoked brisket, such as Braggin’ Rights Brisket, Burnt Ends, or Dallas Dandy Brisket; ¾ cup beef stock; 1½ tablespoons yellow mustard; 1 tablespoon ketchup; 1 teaspoon coarsely ground black pepper; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When you barbecue a brisket, you’re likely to have leftovers unless you’ve invited a small town to dinner. We once hosted a breakfast barbecue just to serve this dish to 40 friends.

Ingredients

2 tablespoons vegetable oil
1 tablespoon unsalted butter
2½ c

Americas
United States
Breakfast
Dinner
Leftovers

Method

In a heavy skillet, warm the oil and butter together over medium heat. Add the potatoes, onions, bell pepper, and jalapeños and sauté for 10 minutes until the potatoes have begun to soften. Mix in the remaining ingredients. Cover and simmer for 10 minutes, stirring the mixture up from the bottom once after 6 or 7 minutes and patting it back down. Uncover the skillet and continue cooking for sev