Brisket Hash. Ruime keuze heerlijke Brisket tegen een zeer scherpe prijs. De volgende dag vers en koel thuisbezorgd. Heat the vegetable oil in a large saucepan over high heat.

This brisket hash is loaded with protein and will make you forget about those pesky leprechauns that served you loads of beer last night. Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Toss redskin potatoes in olive oil, season with salt, pepper, and Thyme. You can have Brisket Hash using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Brisket Hash

Prepare 3/4 lbs of leftover brisket.
It's 3 of /4 lbs cooked potatoes cubed. (I used baby reds and boiled them 10 minutes in chicken broth).
Prepare 1 of small onion diced.
It's 1 of red pepper sliced (red gives the dish a nice color).
Prepare 4 of large mushrooms sliced.
You need 1 of celery stalk diced (this gives the dish a little crunch).
Prepare 2 of garlic cloves.
Prepare 1 tsp of jalapeño parmesan seasoning (use your favorite seasoning).
You need 1 tsp of black pepper.
You need 1/2 tsp of salt.
You need 2 Tbsp of olive oil (I prefer chili flavored).
It's 3 Tbsp of butter.

A bed of meat, hash brown potatoes, vegetables, and seasonings is topped with over-easy eggs to create a creamy, savory, and simply delicious meal. Although we suggest one egg per person, double the number of eggs if you want to serve more per guest. This dish combines all the salty, sweet, and spicy flavors you love. If you're not a fan of spicy pepper, use a bell pepper instead; the fried onions, potatoes, and pepper complement the seasoned brisket perfectly.

Brisket Hash instructions

In a pan on low to medium heat add 1Tbsp oil and 1 Tbsp butter. Add onions, peppers, mushrooms, celery, and seasoning. Cover pan and cook until onions, peppers and mushrooms are soft. It’s ok if the celery has a little crunch. Add garlic and cook for 1 minute. Remove to a bowl..
Add another Tbsp of oil and 2 Tbsp butter to the pan. On high heat add the potatoes, salt and pepper. Cook until the potatoes brown..
Lower heat and add brisket to the pan. Stir to heat up the brisket. Add the cooked vegetables and stir to mix in and heat up. Taste and add salt or pepper if needed. Serve and enjoy..
I like a fried egg with my hash..

Recipe from Own Your Kitchen by Anne Burrell and Suzanne Lenzer Melt half of the butter in a large cast iron pan over medium-high heat. Add the shallot and thyme bundle. Add the brisket, celery, fennel, carrots and half of the chopped parsley. A sandwich with hash is half the price of a chopped brisket sandwich at Tony's. Martha Vargas recommended it in a taco or one of the restaurant's burritos, but alas I had already enjoyed mine by.