Sometimes the thought of what you’re going to do with leftovers can stop even the most creative cook in their tracks. Other times, like with brisket, the subsequent meals just fall into place.
Leftover Brisket Hash
8-10 fingerling potatoes
1 cup cooked beef brisket, roughly chopped
1 medium sweet onion, chopped
½ green bell pepper, diced
salt and pepper to taste
Place potatoes in a saucepan and bring to a boil. Keep them there for about 10 minutes. Remove them to a baking sheet and drizzle with olive oil and sprinkle with salt. Roast in a 400 degree oven for 15 minutes or until the potatoes are crisp and golden brown. For the last few minutes of roasting time, place the leftover brisket on the pan to warm up.
In a skillet, sauté the onion with a drizzle of olive oil or bacon fat until translucent, about 5 minutes. Add in the bell peppers and soften slightly. Remove from the pan.
Fry the eggs in the skillet with a little bit of bacon fat or butter. You want the eggs to be a little runny.
To plate, mix together the onions, bell pepper, potatoes and brisket. Set the fried eggs on top of the hash.
Now, to wait for lunch where I’m going to make Brisket Grilled Cheese – surely I have some Gruyere tucked in the back of the fridge…