First, I cut the following:
1/2 of a sweet onion with a rough dice.
1/2 of green pepper with a rough dice.
2 small potatoes, run through a mandolin for a fine julianne cut. I soak in salted water to remove moisture from the potato.
1 cup of brisket with a rough dice.
Next, I heated some olive oil in a pan then sautéed my onion and pepper with a grinding of sea salt and pepper. Sauté until the onion is translucent.
Then I drained my potato and added to sauté.
Once the potato was cooked and had a nice crispy crust, I added my diced brisket and cooked until warmed through.
I topped my hash with a fried egg and served with toasted English muffin bread and a dollop of jalapeño ketchup.
This hash was outstanding. Much better than the stuff you get in a can. Smoky, crispy, and perfect with a dippy egg. Give this a try with some of your left over brisket in the future.
Thanks for stopping by,