Brisket Hash

Got left over brisket? Here’s what you do with the scraps.

Serves 6+




Brisket AP Rub:


NOTE: The brisket will take around 12-16 hours to cook so plan accordingly. This is a great recipe to make with leftover brisket from your BBQ.

Trim up the beef brisket and season generously with the brisket rub (I like to slather the brisket in yellow mustard to help the rub stick but this is optional). Place the brisket on the smoker set to 225F until the internal temperature reaches 160F. (NOTE: Make sure to spray the brisket with a little water or beef stock after the bark sets every hour). Then wrap the brisket in foil or butcher paper and continue to cook until the internal temperature is somewhere between 195-205F and probe tender. Let rest for a few hours and slice.

Wash, peal, and cut the potatoes into 1/2 inch cubes.

In a large pan on medium heat add some butter and a little olive oil. Add the potatoes then season with salt and pepper. Once the potatoes and soft on the inside and crispy on the outside remove from the pan and set aside. (NOTE: Do not over crowd the pan, cook the potatoes in 2 separate pans if needed).

Now in the same pan(s) reheat the brisket until heated through and keep warm until you are ready to eat.

For the Eggs: In a medium size pot on medium heat, fill 3/4 with water and a splash of vinegar. Bring to a simmer. Crack 1 egg into a small bowl. Create a vortex in the water and gently drop in the egg. Cook for about 2 minutes then remove and drain on paper towels. Season the egg with salt and pepper. Repeat the process with the rest of the eggs. 

Serve it up with some of the potatoes on the bottom of the plate followed by a portion of smoked beef brisket and a poached egg on top. Garnish with freshly chopped green onion. 


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