| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 pound small red-skinned potatoes, quartered
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- Kosher salt
- 12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows
- 1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows
- 1 small bunch Swiss chard, stems removed, leaves chopped
- 2 ounces monterey jack cheese, thinly sliced
- 4 large eggs
- 1 avocado, cut into wedges
- 3 tablespoons packed light brown sugar
- 1 1/2 tablespoons chipotle chile powder
- 2 teaspoons ground cumin
- 1 teaspoon celery salt
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
- 1 1/4 cups ketchup
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Potato salad and cornbread, for serving (optional)
Instructions
- Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
- Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
- Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
- Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
- Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
- Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
- Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g
Nutrition Facts
| Calories | 630 calorie |
| Total Fat | 33 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 280 milligrams |
| Sodium | 1231 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 7 grams |
| Protein | 43 grams |
Reviews
We make brisket just so we can have this hash the next day!
This was really good! I loved the slight heat from the jalapenos and you can never go wrong with potatoes and onions! The BBQ sauce added amazing flavor. I did use provolone cheese instead of monterey jack. The fried egg on top was the perfect addition.