Brisket Hash

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Growing up in Hawaii we had a lot of canned meat in the pantry like SPAM and corned beef.  Now living in Texas where protein is readily available, I feel spoiled using leftover smoked brisket to enjoy a childhood favorite breakfast of beef hash with an egg and kimchi.  

This is also great for meal prep as it freezes well and always ready for a quick meal.

Ingredients

  • 1 pound leftover smoked brisket, or canned corned beef
  • 2 pounds russet potatoes, peeled, cubed 
  • 2 eggs
  • ½ onion, finely chopped or 2 t garlic powder
  • 1 bunch green onions chopped
  • 2 t garlic powder
  • 2 t sea salt
  • 2 t pepper
  • Flour for coating patties
  • Cooking oil

Directions

  1. Microwave peeled, cubed potatoes, about 10 minutes 
  2. In a large bowl combine brisket, potato, eggs, onions, garlic powder, salt and pepper
  3. Use a scoop to make the patty, press flat and coat with flour
  4. Heat cooking oil to medium high heat, about 300-350 F
  5. Fry until brown and turn over
  6. Fry an egg in the same pan, add kimchi for a hearty breakfast
  7. These also freeze well