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Gather 'round the campfire, cowboys and cowgirls, because we've got a hearty breakfast that'll kick-start your day in true Western style! We've taken the best of the smokehouse and thrown it into a skillet to create a Brisket Hash that's loaded with flavor, texture, and a bit of zing. It's the kind of meal that sticks to your ribs and gets you ready for a long day on the range.
Ingredients
Ingredients For Cowboy Campfire Brisket Hash:
- 3-5 Lazy T Ranch Briskets
- ½ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped fresh oregano
- 2 garlic cloves, minced
- 1 red fresno chili, finely diced
- 1 large lemon, zested
- ½ teaspoon kosher salt
- 3 tablespoons plus 4 tablespoons canola oil, divided
- 1 medium yellow onion, small diced
- 2 cloves garlic, finely minced
- 1 red bell pepper, seeded, small diced
- 4 cups medium diced Yukon gold potatoes
- Kosher salt, to taste
- Coarsely ground black pepper, to taste
- 3 tablespoons finely chopped parsley
- 4 eggs
- Butter, for cooking the eggs
Instructions
How to Cook Cowboy Campfire Brisket Hash:
- In a small bowl, combine olive oil, red wine vinegar, parsley, oregano, garlic cloves, red fresno chili, lemon zest, and ½ teaspoon of kosher salt. Stir well and let it sit at room temperature to let the flavors meld.
- In a large cast iron skillet, heat 3 tablespoons of canola oil over medium-high heat. Add the onions and sauté until they're translucent, about 4 minutes.
- Reduce the heat to medium and toss in the garlic and red bell peppers. Cook for another 3-4 minutes, stirring frequently to prevent the garlic from burning.
- Add the diced potatoes to the skillet. Season generously with kosher salt and coarsely ground black pepper. Cover and let it cook for 10-12 minutes, or until the potatoes are golden brown on one side and tender.
- Gently stir the mixture and fold in the smoked beef brisket. Cover again and let it cook for an additional 5-7 minutes, or until the brisket is thoroughly heated and tender. Taste and adjust the seasoning with more salt and pepper if needed. Finish off by stirring in the parsley.
- In a separate, smaller non-stick skillet, melt some butter over medium heat. Fry the eggs to your liking (though we do recommend sunny-side up for that gooey yolk goodness).
- Divide the brisket hash evenly between 4 plates or shallow bowls. Top each serving with a fried egg and a generous drizzle of the chimichurri sauce.
- Grab your fork and knife, give that yolk a good poke to let it run over the hash, and dig in!
This Cowboy Campfire Brisket Hash is best enjoyed with a view of the sunrise and the sweet sound of a country tune playing in the background. Enjoy, partners!
Find dry aged Brisket in these beef boxes:
