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Dinner · Side Dishes

Bodacious Brisket Hash

Diced Idaho potatoes and Vidalia onion crisped with Kayem hardwood smoked brisket and a touch of cayenne for a hearty breakfast or dinner hash.

Serves
4
Bodacious Brisket Hash

Ingredients

  • 14 oz. Kayem Hardwood Smoked Brisket
  • 2 large Idaho Potatoes, diced into 1/4 inch cubes
  • 1 large Vidalia Onion, chopped into 1/4 inch
  • 2 tablespoon Canola oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Remove skin from potatoes and place in a pan of boiling water. Cook for 15 minutes or till slightly tender. Cut into ¼ inch pieces. I like boiling the potatoes first because they mix with the brisket and onions better (See optional cooking method for potatoes below).
  2. Chop Vidalia onion in a 1/4 inch dice
  3. Roughly cut the 14 oz. of Brisket and sear in a pan at medium high heat for 2 to 3 minutes. Remove from pan and cover.
  4. Add vegetable oil to the pan and cook onion on medium low heat till medium soft and translucent.
  5. Add a little more vegetable oil to pan and turn heat to medium high. Add cooked ¼ diced potatoes, garlic powder, salt pepper and cayenne and cook potatoes till lightly browned.
  6. Add warm brisket back to the pan, toss with potatoes and onions and heat for another 2 minutes.
  7. Optional Potato Cooking Method:
  8. If you prefer a more, firm, crispy potato in your hash, you can just cook the raw 1/4 diced potatoes in the vegetable oil for about 10 min.

Chef's Notes

Great with fried or poached eggs and a side of fruit.

Per Serving

Nutritional Information

Calories
550
Total Fat
39g
Saturated Fat
13g
Cholesterol
95mg
Sodium
1100mg
Carbohydrates
35g
Dietary Fiber
3g
Sugars
3g
Protein
19g

Nutrition information is approximate and provided for reference.

Made With

Kayem products in this recipe

#1379KayemKayem Fully Cooked Smoked Brisket Food Service

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