Brisket Hash Recipe
CRISPY POTATOES, CHEDDAR, BRAISED BRISKET, CHIMICHURRI, EGGS, TOAST
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Ingredients
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Potato Base
Braised Brisket
Chimichurri Sauce
Eggs and Toast
Cheddar Cheese
Method
Potato Base
- 1
Prepare Potatoes
Peel and dice the russet potatoes into small cubes. Rinse and pat dry.
- 2
Cook Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, season with salt, pepper, and garlic powder. Cook for about 20-25 minutes, stirring occasionally, until they are crispy and golden brown. Remove from heat and set aside.
Braised Brisket
- 3
Prep Brisket
Season the brisket with salt, pepper, cumin, and smoked paprika on all sides.
- 4
Sear Brisket
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove brisket and set aside.
- 5
- 6
Braise Brisket
Return the brisket to the pot, add beef broth and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours until the brisket is tender. Remove brisket, shred, and set aside.
Chimichurri Sauce
- 7
Make Chimichurri
In a bowl, mix together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Adjust seasoning to taste and set aside.
Eggs and Toast
- 8
- 9
Assembly
- 10
Assemble Brisket Hash
In a large serving dish or individual plates, layer the crispy potatoes, shredded brisket, and cheddar cheese. Top with eggs and drizzle chimichurri over everything. Serve with toast on the side.
