This easy skillet brisket hash recipe includes beans, sweet potatoes, peppers and a fried egg on top. It’s a delicious way to use up brisket leftovers for a hearty breakfast or simple dinner.
Hash might just be the best kind of one-skillet meal. It may even be the original single pan meal for all I know.
Seems like these days we get all fussy about creative one-pan, sheet-pan, one-skillet meals when all along there’s been hash.
Which, is exactly that.
For a long time, I’ve loved this sweet potato hash recipe.
So, when I found myself with leftover brisket, I took a page from that book and this brisket hash came to be.
If you happen to make brisket (this Instant Pot brisket recipe is my go-to method) and find yourself with leftovers like I always do, this is the perfect solution.
It’s an easy breakfast (or dinner in reality), hearty as heck, perfect for a weekend brunch but also s.i.m.p.l.e.
Like, incredibly simple.
As far as ingredients go, you basically just need a potato, a pepper and some beans.
I’m going to assume everyone has an onion on hand at all times (if you don’t, that’s a whole other topic) and access to salt, pepper and some garlic powder.
So let’s go!
HOW TO MAKE BRISKET HASH
First, grab a skillet.
I like to use cast iron for hash. It helps get the potatoes and onions a bit crispy and crispy edges are a trademark feature of a good hash!
Heat up some avocado oil (or other neutral oil) then add the sweet potatoes and onions. Cover the skillet and cook until just about tender. This should take about 8 minutes.
Remove the cover, add the peppers and cook until slightly softened.
Next, add the leftover brisket (I like to shred it first if it’s not already) and pinto beans.
Need a video tutorial on how to make the brisket? Check out my Instant Pot brisket web story that shows how easy it is!
Toss them together with the other ingredients until heated through.
Season the hash with garlic powder, salt and pepper to taste.
BRISKET HASH TOPPINGS
The brisket is definitely the star of the show in this hash but the toppings are a close second.
These are my favorite toppings when making leftover brisket hash:
- sliced jalapeños
- thinly sliced green onions
- sliced ripe avocado
- BBQ sauce (especially if you’re using smoked or BBQ leftover brisket)
- fried eggs
If you’re eating this for breakfast or brunch, the fried eggs are almost non-negotiable.
A perfectly fried egg with a runny yolk combined with the meaty BBQ brisket might just be hash perfection.
SUBSTITUTIONS TO THE RECIPE
Potatoes – don’t have sweet potato? Use any other potato. Most traditional hash recipes call for Russet potatoes. I like the nutrition profile of sweet potatoes better but white (or any other variety) will do too. Even purple sweet potatoes!
Beans – not a fan of pinto beans or don’t have a can on hand? You can substitute black beans or even white beans. I’d probably even try kidney beans too (it’d be sorta like brisket chili then!) if that’s all you have.
Peppers – the peppers don’t have to be red in this recipe, use whatever color bell pepper you have. Yellow, red and orange tend to be a little milder/sweeter than green.
Onion – the recipe calls for a red onion but a yellow onion will work just as well. You can even use green onions instead. I’d probably use at least 2-3 chopped if going that route.
WHAT ELSE CAN I DO WITH LEFTOVER BRISKET?
Unless you’re eating your cooked brisket with a crowd, chances are you’ll have leftovers on hand.
Not to worry, I’ve created a bunch of brisket recipes for this exact dilemma!
Brisket quesadillas are a quick and easy lunch. After all, who can deny the amazingness of beef, cheese and BBQ sauce combined?
These brisket nachos are an incredible game day recipe. The sport doesn’t matter, a plate (or skillet) of these in front of any meat lover enjoying their team on the TV is sure to please.
Brisket baked potatoes are a fun way to reinvent dinner with brisket leftovers. They put a smoky BBQ spin to a traditional baked potato meal and similar to this brisket hash recipe, the more toppings, the more fun!
LOVE THIS BEEF BRISKET HASH RECIPE? TRY THESE TOO:
- 1 tablespoon avocado oil
- 1 small sweet potato, diced
- 1 small red onion, diced
- 1 large red bell pepper, diced
- 1/2 cup leftover shredded beef brisket
- 1/3 cup pinto beans
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/2 jalapeño pepper, sliced
- 1 green onion, thinly sliced
- 1/2 avocado, sliced
- fried eggs
- BBQ sauce
- Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.
- Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.
- Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.
- Season with garlic powder, salt and pepper.
- Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.