Smoked Brisket Breakfast Hash
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 30 min · Beef · gluten-free, dairy-free
432 cal
28g protein
26g carbs
24g fat
per serving · estimated
Ingredients
- 5 oz chopped smoked brisket
- 3/4 lb russet potatoes
- 1 medium yellow onion
- 1 bell pepper
- 2 eggs
- 1/2 tsp smoked paprika
- 1 tbsp vegetable oil
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Dice the potatoes small and parcook in the microwave for 4 minutes to speed the browning.
- 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.
- Stir in the chopped brisket, smoked paprika, and salt and cook until heated through and browned.
- Make four wells in the hash and crack an egg into each.
- Cover and cook until the whites set and the yolks are still runny, about 4 minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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