Leftover Brisket Breakfast or Anytime Hash
A colorful and special way to serve that brisket you have leftover. Finished in the oven topped by baked eggs, you can serve this anytime you want. I love it with a salad.- Prep Time 10 Minutes
- Cook Time 1 Hour
Ingredients
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5 T Butter
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5 c Tiny Red Potatoes, halved
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3 Bell Peppers (I used red, yellow, orange), diced
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1 large Vidalia onion, diced
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2 lb roasted brisket, diced
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2 large jalapenos, seeded and sliced thinly
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Kosher Salt, Black Pepper, Sumac
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4 eggs
Directions
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Heat oven to 400°
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Melt butter in a large frying pan that is ovenproof and add your potatoes, turning over med heat until they are cooked and crisp.
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Add your peppers, onions, and jalapenos and cook over medium, turning occasionally, for 15 minutes.
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Add your brisket and heat through, ensuring the peppers and onions are cooked but still with some bite.
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Crack the eggs carefully one at a time into a small bowl.
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Make a tiny impression on 4 parts of the hash surface and gently pour each egg into the little ditch.
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Put the pan into the oven and cook until the eggs set, about 15 minutes.
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Garnish with parsley sprigs.
