Southwestern Brisket Hash Recipes

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SOUTHWESTERN HASH



Southwestern Hash image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings (serving size: 1 1/4 cup of hash and 1 egg)

Number Of Ingredients 14

1 pound small red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon ancho chili powder or other chili powder
3 medium tomatoes, diced (about 2 1/2 cups)
1 can no-salt-added black beans, drained and rinsed
Salt and freshly ground black pepper
1/3 cup chopped fresh cilantro leaves
4 eggs
Hot pepper sauce, for serving

Steps:

  • Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
  • Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
  • Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

Nutrition Facts : Calories 340 calorie, Fat 10 grams, SaturatedFat 2.2 grams, Cholesterol 212 milligrams, Sodium 110 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 17 grams

BRISKET HASH



Brisket Hash image

Provided by Amanda Freitag

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 large Idaho potatoes, 1/4-inch dice
2 large sweet potatoes, 1/4-inch dice
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
4 green onions, thinly sliced
1 Spanish onion, 1/4-inch dice
1/2 teaspoon paprika
Pinch of cayenne pepper
1 pound leftover cooked beef brisket, roughly diced, plus 1/4 to 1/2 cup braising liquid

Steps:

  • Heat the vegetable oil in a large saucepan over high heat. Cook the Idaho and sweet potatoes until they begin to get some color, approximately 10 minutes. Season with kosher salt while cooking. Turn the heat down to medium and add the garlic, green onions, Spanish onions, paprika and cayenne and cook for another 10 minutes. Add the brisket and some of the braising liquid, scraping the bottom of the pan with a wooden spoon. Add more braising liquid if the pan seems dry and bring to a simmer to bring all of the ingredients together. Season to taste. Serve with a fried egg on top and a side of Texas toast!

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