Y’ALL we made our first brisket! I think that makes us real texans. If you know anything about Texas BBQ you’ve heard of Franklin BBQ. We bought his book and followed his method using an offset smoker. We started at 6:30 am and smoked our brisket for 10 hours at 275 degrees. We wrapped it in butcher paper around hour 6. We were going to be happy if it turned out edible, but it was so much better than that! Our brisket was AMAZING.
This post is more about what to do with leftover brisket (10 lbs for two people?! I had to get inventive). Brisket hash is the perfect way to use up leftover brisket.
AuthorShannon
Cut potatoes into small cubes. Dice onion and red pepper.
Heat large saute pan over medium high heat. Add 1 tbsp butter and 1 tbsp olive oil. Add onion, potato, red pepper, and oregano. Season with salt and pepper. Fry over medium high heat for 15 minutes, or until golden and fork tender.
In a separate pan, heat leftover brisket over medium heat just until heated through. Remove from heat.
Cook eggs as desired. For sunny side up, crack egg into a greased frying pan over medium high heat. Reduce heat to medium and cook until white has set.
Top potatoes with brisket meat and fried egg. Sprinkle with chives to serve.
Ingredients
Directions
Cut potatoes into small cubes. Dice onion and red pepper.
Heat large saute pan over medium high heat. Add 1 tbsp butter and 1 tbsp olive oil. Add onion, potato, red pepper, and oregano. Season with salt and pepper. Fry over medium high heat for 15 minutes, or until golden and fork tender.
In a separate pan, heat leftover brisket over medium heat just until heated through. Remove from heat.
Cook eggs as desired. For sunny side up, crack egg into a greased frying pan over medium high heat. Reduce heat to medium and cook until white has set.
Top potatoes with brisket meat and fried egg. Sprinkle with chives to serve.
