Brisket Hash and Egg Recipe

Directions

1. 1
   Heat olive oil in a large skillet.Cook onions over medium heat for 3 minutes, until translucent.
2. 2
   Add garlic, and diced red pepper. Cook for 1 minute.
3. 3
   Add potatoes and cook for 15 minutes, flipping with a flat spatula every few minutes so all ingredients brown evenly.Dice or shred brisket into small pieces.
4. 4
   Remove any excess fat from meat and add to pan with potatoes, garlic, and peppers. Season with salt and black pepper and cook for an additional 5-7 minutes until beef has browned and potatoes are tender.
5. 5
   Remove from heat and keep warm.Cook eggs to preference, though I recommend over easy or over medium for this recipe. However, scrambled, poached, or well-done eggs work well too. Double the amount of eggs called for in the recipe if you wish to serve 2 eggs per person.If you'd like to add barbecue sauce, simply warm in a microwave for 30 seconds to 1 minute and stir. To plate, add 4-5 equal sized portions of hash onto plate, spoon on the desired amount of barbecue sauce and top with cooked eggs and serve.Credit: Derrick Riches (https://www.thespruceeats.com/brisket-hash-and-eggs-335444)