Best 6 Breakfast Brunch Essentials Easy Brisket Hash Recipes
**Kickstart your day with a hearty and flavorful breakfast or brunch with our easy brisket hash recipe!**
Indulge in a delightful combination of tender brisket, crispy potatoes, and a symphony of aromatic vegetables, all harmoniously blended in a skillet. Savor the smoky, savory notes of the brisket, perfectly complemented by the golden-brown potatoes and the vibrant flavors of bell peppers, onions, and jalapeños. Elevate your hash with a sprinkle of cheese, adding a gooey, melty texture that ties all the ingredients together. For a vegetarian twist, try our equally delicious veggie hash, featuring a medley of colorful vegetables sautéed to perfection. And for those craving a sweet treat, our fluffy blueberry pancakes with a hint of lemon zest will surely hit the spot. Accompany your meal with a refreshing mimosa or a creamy yogurt parfait, and you'll have a brunch spread that will impress your family and friends.
BRISKET HASH
This easy skillet brisket hash recipe includes beans, sweet potatoes, peppers and a fried egg on top. A simple way to use brisket leftovers!
Provided by Running to the Kitchen
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.
- Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.
- Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.
- Season with garlic powder, salt and pepper.
- Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.
Nutrition Facts : Calories 593 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 42 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 432 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
BREAKFAST BRISKET HASH AND EGGS
One of the best things about barbecued brisket is the leftovers. This is a great recipe for using them up. There is nothing better than a delicious, slightly smoky brisket hash has to start the morning.
Provided by Sabrina Baksh
Categories Main Dish
Time 48m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 570 kcal, Carbohydrate 67 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 255 mg, Sodium 569 mg, Fiber 7 g, Sugar 19 g, UnsaturatedFat 16 g, ServingSize 1 serving
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!
BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
BRISKET HASH AND EGGS
Steps:
- Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 22 g, Cholesterol 282 mg, Fiber 1 g, Protein 34 g, SaturatedFat 10 g, Sodium 971 mg, Sugar 14 g, Fat 32 g, ServingSize Serves 4 to 5, UnsaturatedFat 0 g
BREAKFAST HASH
"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose the Right Cut of Brisket: Select a brisket flat cut that is well-marbled for optimal flavor and tenderness.
- Prep the Brisket: Trim excess fat from the brisket, leaving about 1/4-inch of fat for flavor. Cut the brisket against the grain into thin strips.
- Season Generously: Coat the brisket strips in a flavorful blend of spices, including salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. This will enhance the taste of the hash.
- Cook the Brisket: Sear the brisket strips in a hot skillet until browned on all sides. Remove the brisket from the skillet and set aside.
- Prepare the Vegetables: Dice potatoes, bell peppers, and onions into small, even pieces. These vegetables will add texture and flavor to the hash.
- Cook the Vegetables: Sauté the potatoes, bell peppers, and onions in the same skillet used to cook the brisket. Season with salt and pepper to taste.
- Combine the Ingredients: Add the cooked brisket strips back to the skillet with the vegetables. Stir to combine and heat through.
- Serve Immediately: Serve the brisket hash while hot, garnished with fresh herbs like parsley or chives for added flavor and color.
Conclusion:
The easy brisket hash recipe presented in this article is a versatile and delicious dish that can be enjoyed for breakfast, brunch, or even dinner. With its combination of tender brisket, crispy potatoes, and flavorful vegetables, this hash is sure to satisfy your taste buds. The tips provided in this summary will help you create a perfect brisket hash every time. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and can be customized to your liking. So, gather your ingredients, fire up your skillet, and indulge in the savory goodness of brisket hash!
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