Smoked Brisket Breakfast Hash

Bbq · 30 min · Beef · gluten-free, dairy-free

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Ingredients

• 10 oz chopped smoked brisket
• 1.5 lb russet potatoes
• 1 medium yellow onion
• 1 bell pepper
• 4 eggs
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• 1 tsp kosher salt

Method

1. Dice the potatoes small and parcook in the microwave for 4 minutes to speed the browning.
2. Heat the oil in a cast-iron skillet over medium-high and crisp the potatoes with the diced onion and bell pepper, about 10 minutes.
3. Stir in the chopped brisket, smoked paprika, and salt and cook until heated through and browned.
4. Make four wells in the hash and crack an egg into each.
5. Cover and cook until the whites set and the yolks are still runny, about 4 minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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