Beef Brisket Hash #SundaySupper

If you are looking for a great breakfast to use up some leftover braised brisket from the night before then look no more, Beef Brisket Hash is your answer! 
 
Beef Brisket Hash #SundaySupper from The Girl In The Little Red Kitchen
 This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Who remembers when the first ads for Beef came on television?  It was a hard slogan to forget “Beef. It’s what’s for dinner.”  

Didn’t that just make you want to go cook up a big juicy steak or toss a couple of hamburgers on the grill?  No? Just me? Well that’s probably because I love beef, I really do.  I mean I love all cuts of meat but beef, that’s my jam.   I honestly believe my love of a good steak is the reason why I could never become a vegetarian.  I just couldn’t  give it up, oh and because I hate beans but that’s another story. 

Once again, it’s all thanks to Mom and Dad for raising us on good food.  Back in the day grass-fed and organic beef wasn’t a thing but they knew a good cut when they saw it.   Trips to the butcher happened on the regular and there was even that time when Dad tried to buy a brisket in a Swiss grocery store.  Let’s just say American cuts don’t translate well in Europe. 

Beef Brisket Hash #SundaySupper from The Girl In The Little Red Kitchen

Brisket in Switzerland?  I know, it’s kind of weird but we were visiting my Uncle who was living there at the time during Chanukah and no family holiday is complete without a brisket on the table.  It didn’t matter if it was a Jewish or secular holiday but next to that turkey was a beef brisket that had been sitting in the oven braising for hours on end.  Brisket so tender that it falls apart when you carve it.  

Now in most parts of the country brisket = barbecue.  In our home (and most Jewish families) brisket = braising with potatoes, onions and mushrooms.  It isn’t a pretty dish but it sure is delicious.  

Luckily I found a way to share this recipe but make it look a lot prettier than it is.  A few weeks ago I was at a roadhouse for brunch in Washington State with  my in-laws. After ordering my usual corned beef hash the server informed me it was going to be just beef hash – turns out they didn’t corn the beef enough! Fine by me because it was just as delicious and a great inspiration.  

Beef Brisket Hash from The Girl In The Little Red Kitchen

Beef Checkoff Logo

#SundaySupper is spending today with The Beef Checkoff and if you weren’t a big beef fan, after seeing these 20 recipes you will have a different opinion. 

Beef is incredibly versatile from breakfast, lunch and dinner to appetizers and snacks.  The Beef Checkoff website has some great tips too on different types of cuts and how to cook each one.   I also certainly hope it wasn’t red meat is bad for you myths that held you back from your beef eating! Beef is full of iron, protein, vitamins B6 and 12 and psst a certain cuts of 3.5 cooked serving of beef is as lean as a chicken thigh.  

Beef Brisket Hash
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Ingredients

  • 1 - 3.5 pound grass-fed beef brisket, trimmed of excess fat
  • kosher salt
  • 2 medium onions
  • 4 large yukon gold potatoes
  • 2 bell peppers (red, green, yellow or orange your choice), cut into 1 inch pieces
  • kosher salt
  • canola or grape-seed oil
  • 4 large eggs
  • 1 tablespoon chipotle sauce (from a can of chipotles in adobe, reserve remaining for another use)
  • 1/3 cup fat-free/low-fat Greek Yogurt

Instructions

  1. Pat your brisket dry with paper towels and season very generously on both sides with kosher salt.Using a braiser or dutch oven on medium heat, drizzle 1 tablespoon of oil and brown the brisket on both sides. About 15-20 minutes. Pour in 1 cup of water, approximately enough to reach half the brisket and spread 1 onion sliced around the brisket.Cover and transfer to a 300 degree oven to braise for 3 hours or until tender.Let the brisket cool slightly and shred enough to equal 3 cups. Reserve remaining brisket for another meal.Brisket can be made 1-2 days ahead of time.Cut your potatoes into 1 inch pieces and place in a large pot filled with salted water. Bring to a boil and cook for 15 minutes. You want the potatoes tender but still firm. Potatoes can also be cooked 1 day ahead of time or use leftovers.Spread the potatoes out on a rimmed baking sheet and drizzle with oil. Season with kosher salt and roast in a 400 degree oven.Roast the potatoes for 25 minutes and then add the bell peppers and second onion that's been diced in 1/2 inch pieces. Roast for another 15 minutes or until the potatoes are crisp and golden brown.If you cooked your brisket ahead of time, you can reheat the shredded brisket in the oven with the potatoes in the last 5-10 minutes of cooking time.In a small bowl mix together the chipotle sauce and greek yogurt.Fry or poach the eggs.Divide the hash evenly amongst 4 plates or 2 very hungry ones and top with the eggs.Serve immediately.
Recipe Type: Breakfast
http://girlinthelittleredkitchen.com/2014/08/beef-brisket-hash/

For more delicious beef recipes check out the links below from #SundaySupper contributors and our Beef Pinterest board

You can connect with The Beef Checkoff on Facebook, Twitter and Pinterest for more great recipes, tips and any beef questions! 

Beef Brisket Hash from The Girl In The Little Red Kitchen

 

 

 

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32 thoughts on “Beef Brisket Hash #SundaySupper

  1. Liz

    I discovered my love of brisket late in life, but now it’s one of my favorite cuts of beef! Your hash looks fantastic, Susan!!!

    Reply
    1. Susan Palmer

      You should definitely make more than once a year Tammi! It’s such an easy cut to cook and I’m sure it’d be easy to translate the cooking time to a slow cooker. 🙂

      Reply
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  6. Amy

    Susan – I am laying in bed nursing a “headache” after imbibing in one too many glasses of rose last night. I could really go for a plate (or two) of this hash right now. Yuuuuummmmm….ow, that just hurt my head…..

    Reply
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  10. Shaina

    Truthfully, my Bubby’s brisket is one of the only things I miss about eating meat. Jewish brisket with the potatoes, onions, and carrots (we never had mushrooms in ours, carrots instead) is totally the way to go. I still love to see it on the table at family dinners for the holidays and love the smell haha

    Reply
  11. Lori @ Foxes Love Lemons

    Love the creamy chipotle sauce! I ALWAYS have both half-used containers of greek yogurt and half-used containers of chipotles in adobo in the fridge. These things haunt me every time I open the fridge. Guess I need to just stir them together for breakfast. Great idea, Susan!

    Reply
    1. Susan Palmer

      Yeah I really wanted something saucy to go on top of the hash and chipotle sauce is usually my answer. Of course there was no need to worry about a half open container because Braden just dumped the rest of them onto his plate. The man likes his heat.

      Reply
  12. [email protected] Tastes Good

    I love brisket!! and now I have a delicious new way to enjoy it! Thanks so much for the recipe! yummmm

    Reply
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