Sweet Potato And Brisket Hash Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 large sweet potato, cut in ½-inch dice
  • 5 small russet potatoes, cut in ½-inch dice
  • 2 tablespoons duck fat (or chicken fat)
  • 2 small onions, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 3 small tomatoes, cut in ½-inch dice
  • 1 pound leftover cooked brisket, cubed
  • Flaked sea salt and freshly ground black pepper, to taste
  • 4 eggs
  • ¼ cup chopped cilantro
Directions
  1. Bring a large pot of water to a boil.
  2. Blanch the sweet potatoes in salted water until just tender, about 5 minutes each.
  3. Blanch the potatoes in salted water until just tender, about 5 minutes each.
  4. Drain and cool slightly.
  5. Heat the duck fat in a cast-iron skillet over medium-high heat.
  6. Add the potatoes and sweet potatoes in a single layer and cook undisturbed until crisp on the first side, about 5 minutes.
  7. Add the onions and bell pepper, stir and continue cooking until the vegetables caramelize, about 5 more minutes.
  8. Stir in the garlic, oregano, smoked paprika, and cayenne and cook until fragrant for about 30 seconds.
  9. Fold in the tomatoes and brisket and press the mixture into an even layer.
  10. Season with salt and pepper.
  11. Make 4 holes and crack an egg into each hole.
  12. Cook undisturbed on low heat until the brisket edges are crisp and the eggs are cooked through, about 10 minutes.
  13. Garnish with cilantro and serve immediately with hot sauce, if desired.