Brisket Hash
Beef is not only what’s for dinner, it’s also what’s for breakfast. And what a hearty breakfast this is. Loaded with country potatoes, cheese, herbs and spices plus gorgeous chunks of beef brisket. Topped with a couple of eggs – served your favorite way – and a savory brown shallot gravy!
Equipment
- Small sauté pan
- Large non-stick skillet, about 10" to 12"
Ingredients
- For the shallot gravy:
- 2 tablespoons butter
- 1 small shallot, sliced very thin, about 3 tablespoons
- 2 tablespoons flour
- ¼ to ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup water
- 1 tablespoon concentrated beef stock, such as Better Than Bouillon
- ½ cup cream
- For the brisket hash:
- 1 package diced potatoes, about 20-ounces or 4 cups
- 4 tablespoons olive oil, divided
- 2 tablespoons butter, melted
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 4 to 5 sprigs fresh thyme, or about 1 teaspoon dried
- 8 ounces cooked sliced beef brisket
- ½ cup shaved blend of Fontina and Parmesan
- 4 to 8 cooked over easy or to your preference – 1 or 2 eggs per person
Instructions
- To make the shallot gravy:
- Melt the butter in a small sauté pan over medium heat. Add the sliced shallots and cook until very tender and translucent, about 5 minutes.
- Whisk the flour into the butter and shallots until smooth. Add ¼ teaspoon of the kosher salt – reserve the remainder and use only if needed – and black pepper. Cook for 3 to 4 minutes.
- Stir in the water and the concentrated beef stock. Continue whisking and cooking over medium heat until the gravy has thickened, about 10 to 15 minutes. Stir in the cream. Check for seasonings and add the additional kosher salt if needed.
- To make the brisket hash:
- Place the diced potatoes in a large bowl.
- In a small bowl mix together 2 tablespoons of the olive oil with the melted butter. Add the kosher salt, black pepper, chili powder and garlic powder, stirring until well blended.
- Pour the seasoning mixture over the diced potatoes, stirring to coat well.
- Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the potatoes and the thyme. Cover and cook for 15 minutes, stirring once after about 8 minutes.
- Add the brisket, cover and reduce the heat to low. Cook for about 5 minutes just until the brisket is warmed through, then add the cheese.
- Top with eggs and the shallot gravy.
Notes
To reduce some prep time, grab the brisket from your favorite barbecue spot and a bag of Simply Potatoes diced potatoes, found in the dairy case.