Southern BBQ Brisket Hash

I’m a big fan of breakfast for dinner. Well, actually, I don’t really like pancakes or scrambled eggs or anything for dinner…. let me rephrase. I’m a big fan of adding a fried egg on top of whatever I’m having for dinner. That’s more accurate. (I think by this point, most of the culinary world can all agree that a runny egg yolk makes anything better, any time of day.) Anyway, even though this recipe is pretty dang breakfast-y, I like it for dinner because it’s hearty and balanced.

Take your run-of-the-mill hash – potatoes, onions, shredded beef – and give it a southern twist. We’re talking a hash made of sweet potatoes, collard greens, caramelized Texas sweet onions, and smoked brisket, topped with a fried egg and drizzled with BBQ sauce and Louisana hot sauce. Giddy up.

Southern BBQ Brisket Hash

2 sweet potatoes, chopped into 1″ cubes (or smaller, if that’s how you like your hash)
1 bundle collard greens, roughly chopped
1 sweet yellow onion, sliced into thin strips
1/2lb of your favorite brisket – we used leftovers from local BBQ spot Salt Lick. You could even make your own if you had the time/desire.
Fresh eggs
Enough of your favorite BBQ sauce and hot sauce to add a sufficient drizzle
1/2 tbsp cayenne powder
Olive oil, salt, pepper

Preheat your oven to 425. Toss the sweet potato chunks in olive oil, cayenne powder, salt, and pepper, and roast them for about a half hour, until soft.

In the meantime, put a large skillet on medium heat, toss in a little bit of olive oil or butter, and once that heats up, add the onions. Let them caramelize for about 20 minutes, then add your greens and brisket and mix everything together. When the potatoes are done, add those to the skillet as well, along with about a tablespoon more oil.

Now is when things get exciting – turn the skillet up to medium high so the hash gets some nice crispy bits in it. (Stir every few minutes so it doesn’t burn to the bottom.) While you’re doing this, in a separate small skillet, fry a couple eggs sunnyside-up or over-easy, however ya like ’em.

When the eggs are ready, scoop a hearty portion of hash onto a plate, top with one or two eggs, and drizzle with BBQ sauce and hot sauce (I used Stubb’s BBQ sauce and Louisiana hot sauce, but it’s up to you!).

This recipe should make 2-4 portions, depending on how hungry everyone is. Hint: for us, it made two portions. No surprise there!