Brisket Breakfast Hash
By christmas
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." - Steven Wright
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Ingredients
- Chopped left over brisket
- Cooking oil
- Any number of Potatoes, onions, and left over vegetables (cabbage, broccoli, peppers, spinach, Brussels sprouts, anything will work)
- Eggs
Details
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Fry potatoes until they tender inside and crispy outside and remove from pan
Step 2
Sauté onions until tender then add left over vegetables, cook until warmed through
Step 3
Re-add cooked potatoes and chopped brisket heat until hot
Step 4
Cook eggs any style and serve with your hash
Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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