1 cast iron skilletYou don't need one, but you'll want a pan that can hold heat and sustain a high heat cook
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Ingredients
1-1/2cupsbutter, divided
1largesweet or yellow onion
1red bell pepper
2poblanos
1jalapeno, optional
8ouncechorizo
2cupschopped brisketwe use leftovers from the freezer, the amount is up to you
32ouncesouthern style hash browns
1Tablespooncumin
1/2Tablespoonchili powder
1/2Tablespoonchipotle powder
1/2Tablespoonpaprika
1/2Tablespoonkosher 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.