Cowboy Campfire Brisket Hash

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45 Minutes
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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 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


How to Cook Cowboy Campfire Brisket Hash:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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:

50% off any beef box - CODE: factorymiscuts
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