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Breakfast Brisket Hash Recipe

Breakfast Brisket Hash Recipe

By Traeger Kitchen

Soothe your St. Patrick’s Day hangover with a savory Irish breakfast. This brisket hash is loaded with protein and will make you forget about those pesky leprechauns that served you loads of beer last night.

Prep Time

5 Min

Cook Time

20 Min

Pellets

Mesquite
Yields: 4 Servings

Ingredients

main
3 TablespoonCanola oil
1/2 Cupyellow onion, diced
1/2 Cupgreen bell pepper, diced
1/2 Cupred bell pepper, diced
1 Clovegarlic, minced
2 CupHashbrown Potatoes, Cooked
2 Cupbrisket, cooked and shredded
3 Wholeeggs
As Neededsalt and pepper
Units of Measurement:

Steps

  • Step 1

    Place a cast-iron skillet on grill to pre-heat with grill. When ready to cook, start the Traeger and set the temperature to 450 degrees F (230 C) and preheat for 10 to 15 minutes.

  • Step 2

    Place oil, peppers, and onion in the skillet; sauté until they are translucent.

    450 ˚F / 232 ˚C

    Ingredients

    • 3 Tablespoon Canola oil

    • 1/2 Cup yellow onion, diced

    • 1/2 Cup green bell pepper, diced

    • 1/2 Cup red bell pepper, diced

  • Step 3

    Add garlic and cook 3 more minutes. Add cooked potatoes, brisket, and eggs. Cook until the brisket is heated through, about 10 minutes. Sprinkle salt and pepper and stir. Enjoy!

    Ingredients

    • 1 Clove garlic, minced

    • 2 Cup Hashbrown Potatoes, Cooked

    • 2 Cup brisket, cooked and shredded

    • 3 Whole eggs

    • As Needed salt and pepper

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