American brisket hash

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 630, total fat 33 G., saturated fats 8 G., proteins 43 G., carbohydrates 45 G., fiber 7 G., cholesterol 280 mg, sodium 1231 mg, sugar 1 G.

American khash is nothing like Caucasian khash and is a dish made from leftover cooked meat, fried with potatoes and other vegetables. It's an interesting way to use up leftover meat, creating a completely new dish the next day. Potato and meat khash is often served for a hearty breakfast, but it can also be eaten as a main course for lunch. Fry potatoes and onions in a pan, adding leftover beef and sauce from the Slow Cooker Beef Brisket with BBQ Sauce recipe, Swiss chard, and cheese. Serve with scrambled eggs and avocado slices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons of vegetable oil
450 g small red-skinned potatoes, quartered
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
360 g of sliced brisket, prepared according to the recipe Slow Cooker Beef Brisket with BBQ Sauce (fat pieces)
1 cup sauce from the brisket from Slow Cooker Beef Brisket with BBQ Sauce
1 small bunch chard, stems trimmed, leaves chopped
60 g cheese, thinly sliced
4 large eggs
1 avocado, sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, red onion, jalapeno pepper, beef, chard, cheese, eggs, Avocado

Cooking the dish according to the recipe:

In a large cast-iron skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the potatoes and cook, undisturbed, until golden brown, about 5 minutes. Stir and continue cooking until golden, about 3 minutes more. Add the red onion and jalapeño, season with salt, and cook, stirring, for 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup of the brisket sauce and cook, stirring, until completely absorbed, about 3 minutes.
Add the Swiss chard and stir until wilted, about 2 minutes. Season with salt and arrange the cheese slices on top. Cook until the cheese begins to melt, about 1 more minute.

Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and season with salt. Cook until the whites are set, about 3 minutes.
Divide the potatoes among plates and top with an egg. Heat the remaining 1/4 cup of brisket sauce in the empty skillet. Drizzle it over the potatoes. Serve with avocado.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Fried potatoes / Food Network - recipes / American cuisine

Recipe collections