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.