You’ve probably heard of corned beef hash. It’s a staple where I come from. But have you tried Southwest hash? It’s corned beef’s southern cousin. Since moving to Texas and falling in love with the way they do brisket, we wanted to find a way to use up our smoked brisket leftovers, and this recipe was born.
This isn’t the most healthy recipe you’ve ever had, but sometimes a hearty dish just can’t be ignored 😉
You don’t need a cast iron skillet for this dish, but you will need something that will handle medium high heat for a sustained amount of time and produce a nice crisp potato and brisket. We find that cast iron stays hot, distributes heat well, and always gives us a nice dark cook on our potatoes.
Southwest Brisket Breakfast Hash
Brisket, chorizo, poblano, jalapeño, onion, potatoes and spices come together to make an amazing breakfast hash that will make your taste buds dance.
Equipment
- 1 cast iron skillet You don't need one, but you'll want a pan that can hold heat and sustain a high heat cook
Ingredients
- 1-1/2 cups butter, divided
- 1 large sweet or yellow onion
- 1 red bell pepper
- 2 poblanos
- 1 jalapeno, optional
- 8 ounce chorizo
- 2 cups chopped brisket we use leftovers from the freezer, the amount is up to you
- 32 ounce southern style hash browns
- 1 Tablespoon cumin
- 1/2 Tablespoon chili powder
- 1/2 Tablespoon chipotle powder
- 1/2 Tablespoon paprika
- 1/2 Tablespoon kosher salt
Instructions
- Dice up all your veggies to the sizes you prefer, place them in a bowl.
- Place your cast iron skillet over medium heat and brown your chorizo. Once browned, toss in your chopped brisket. Cook till crispy, then remove from pan into bowl.
- Place skillet back over medium heat, toss diced veggies into the pan along with 1/2 stick of butter, and sauté till soft.
- Once veggies are soft, toss the whole bag of southern style hash browns into the pan and cook till browned. Once the hash browns hit the pan, toss in your seasonings. Add salt and pepper to taste.
- Once the hash browns are a deep golden brown, add back in the cooked meats and stir well. Cook till all warmed again. Serve warm.
Notes
If you’d like to make this dish lower fat, swap the butter for a your low calorie option.
If you’d like to add more spice, dice up a jalapeño and add that to your veggies.
Nutrition
Serving: 1 cupCalories: 597 kcalCarbohydrates: 33.5 gProtein: 25.1 gFat: 42.5 gSaturated Fat: 17.3 gCholesterol: 94 mgSodium: 744 mgPotassium: 981 mgFiber: 7 gSugar: 3.5 gCalcium: 200 mgIron: 14 mg
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