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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

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

Directions

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).
Chop Vidalia onion in a 1/4 inch dice
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.
Add vegetable oil to the pan and cook onion on medium low heat till medium soft and translucent.
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.
Add warm brisket back to the pan, toss with potatoes and onions and heat for another 2 minutes.
Optional Potato Cooking Method:
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

Made With

Kayem products in this recipe

Kayem Fully Cooked Smoked Brisket Food Service

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