Smoked Brisket & Crispy Spud Hash

This hash brings together fork-tender, smoky brisket with golden-crisp potatoes and savory onions for a hearty, stick-to-your-ribs kind of meal that’s ready for the road. With a respectable 41 grams of carbs, primarily from those glorious spuds, this is a stick-to-your-ribs meal that definitely earns its keep.

Ingredients

• Pre-cooked smoked brisket5 oz
• Russet potatoes2 medium
• Yellow onion0.5 medium
• Green bell pepper0.5 each
• Garlic clove1 each
• Canola oil (ensure soy-free) or lard1.5 tbsp
• Smoked paprika (pure)1 tsp
• Chili powder (pure)0.5 tsp
• Cumin (pure)0.25 tsp
• Salt0.5 tsp
• Black pepper0.25 tsp
• Fresh cilantro, chopped (for garnish)1 tbsp

Method

1. If brisket is cold, warm it slightly and then dice into 1/2-inch cubes. If starting from scratch, smoke a brisket until tender, then cool and dice.
2. Peel and dice potatoes into 1/2-inch cubes. Rinse thoroughly in cold water to remove excess starch, then drain well and pat very dry with paper towels. This is key for crispiness.
3. Dice yellow onion and green bell pepper into 1/2-inch pieces. Mince the garlic clove.
4. Heat canola oil or lard in a large cast-iron skillet over medium-high heat. Add the diced potatoes in an even layer. Cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes.
5. Push potatoes to one side of the skillet. Add the diced onion and bell pepper to the other side. Sauté for 3-4 minutes until softened.
6. Add minced garlic, smoked paprika, chili powder, cumin, salt, and black pepper to the vegetables. Cook for 1 minute more until fragrant.
7. Add the diced brisket to the skillet. Stir everything together, breaking up any large pieces of brisket. Cook for another 3-5 minutes, allowing the brisket to heat through and meld with the flavors.
8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.