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