Idaho® Potato Smoked Brisket Hash

Ingredients:

Hash (overall ingredients needed for 12 servings)

  • 4½ pounds smoked and diced brisket, ends preferably
  • 3 cups caramelized onions
  • 24 cups Idaho® Russet potatoes, diced and roasted
  • 3 quarts Carolina style BBQ sauce, recipe follows
  • 24 eggs
  • Salt, to taste
  • Black pepper, to taste

Carolina Style BBQ Sauce*

  • 8 cups apple cider vinegar
  • 2 cups ketchup
  • 1¼ cups Dijon mustard
  • ⅓ cups Kosher salt
  • 1 pound brown sugar
  • 2 tablespoons white pepper
  • 2 tablespoons black pepper
  • 2 tablespoons crushed red pepper

Hash (per serving)

  • 6 ounces smoked and diced brisket, ends preferably
  • ¼ cup caramelized onions
  • 2 cups Idaho® Russet potatoes, diced and roasted
  • 1 cup Carolina style BBQ sauce
  • 2 eggs
  • Salt, to taste
  • Black pepper, to taste

Directions:

Hash

  1. Place brisket, onions and russets in a large sauté pan and stir and cook until the brisket renders some of its fat and begins to fall apart - about 5 minutes.
  2. Add the sauce and reduce until the sauce starts to caramelize - about 4 minutes over medium-high heat. Season to taste with the salt and pepper. Move seasoned hash to a plate.
  3. In a nonstick pan, cook 2 eggs to order, place directly on top of the hash. Serve immediately.

Carolina Style BBQ Sauce

  1. In a large mixing bowl whisk together vinegar, ketchup, and mustard. Make sure all is combined well.
  2. In a small bowl whisk together, salt, sugar, and the spices. Make sure all is well combined.
  3. Add the dry ingredients to the wet ingredients.
  4. Whisk well.

*Or substitute with 3 quarts of your favorite Carolina Style BBQ sauce

Print Recipe

Yield: 12

Source:
Andrae Bopp
Andrae’s Kitchen Gourmet Food Truck
Walla Walla, WA

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