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.
