Beef Brisket Hash
10m prep 24m cook 34m ready
A hearty breakfast hash made with leftover beef brisket, crispy bacon, hash browns, and vegetables. Quick and easy to prepare, perfect for using up brisket leftovers.
Ingredients
- 6 thick-cut bacon
- 1/4 cup vegetable oil
- 2 3/4 cup frozen hash browns thawed
- 1 medium red bell pepper diced
- 1 large yellow onion diced
- 2 cup chopped beef brisket
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup green onions chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12 mg
- Iron: 0.73 mg
- Magnesium: 10.4 mg
- Phosphorus: 34.7 mg
- Potassium: 216 mg
- Zinc: 0.21 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 thick-cut bacon
- 1/4 cup vegetable oil
- 2 cup chopped beef brisket
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Prepare
- Thaw 2 3/4 cup frozen hash browns
- Dice 1 medium red bell pepper
- Dice 1 large yellow onion
- Chop 1/4 cup green onions
Let's Cook
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Step 1.
Place a large skillet over medium heat and add the 6 strips of thick-cut bacon. Cook for about 5 minutes, until crisp. Remove the bacon from the skillet, leaving the rendered fat behind. Set the bacon aside to cool.
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Step 2.
Add ¼ cup vegetable oil to the skillet with the bacon fat and heat over medium heat until hot. Add 2¾ cups thawed frozen hash browns and cook, stirring occasionally, until golden and tender, about 7 minutes.
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Step 3.
Add 1 diced medium red bell pepper and 1 diced large yellow onion to the skillet. Cook for 5 minutes, stirring occasionally.
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Step 4.
Add 2 cups chopped beef brisket, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir to combine and cook for 7 more minutes, stirring occasionally.
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Step 5.
While the hash cooks, crumble the cooled bacon. Add the crumbled bacon and ¼ cup chopped green onions to the skillet. Stir to combine, then turn off the heat. Serve immediately.
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