What do you do with leftover brisket? Is there such a thing? Turn it into Tzimmes Brisket Hash!
Oh yes, Jewnicorns.
This is the kind of breakfast that makes you wish you were more hungover. Know what I mean? Like it’s mighty tasty now, but would taste even MORE delicious if your diet of the last 24 hours consisted mainly of Jell-O shots, tequila, and a 4am makeshift quesadilla from a stale hamburger bun and a piece of Swiss. Hypothetically speaking of course.
I actually did have leftover brisket (seems like an oxymoron, I know) after developing a few brisket recipes for some clients (yes, I am aware getting paid to cook brisket is the dream job). First, of course, I made brisket breakfast tacos to soak up the rest of ACL.
And while brisket hash would be Jewy enough, I decided to up the Jew factor with inspiration from everyone’s favorite side (or at least in the top three) tzimmes!
Tzimmes, which means “to fuss over” in Yiddish is normally a side dish of potatoes, carrots, dried fruit, honey and sometimes meat. I guess it’s a fuss because of all the dicing, chopping and waiting, but this hash is totally worth the trouble.
I added a little honey and raisins for sweetness (to mimic sweet tzimmes), tons of veggies and potatoes and some earthy spices. And because this is Texas, I added a jalapeño for heat. You can use any leftover brisket, the sauce or rub just adds to the dish. Or even leave the brisket out (I guess). Ta da! Vegetarian. Then just add eggs and finish in the oven.
I prefer my eggs runny, which creates almost a sauce all over the hash (ugh so good). But you do what Jew like.
- 4 cups potatoes, diced (I used a mix of russet and purple potatoes)
- 2 tablespoons white vinegar
- 4 tablespoons extra virgin olive oil, divided
- ½ large white onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 jalapeño, diced (optional)
- ¼ cup raisins
- Kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (or paprika)
- ½ teaspoon ground cinnamon
- 2 tablespoons honey
- Fresh cracked black pepper
- 1 cup cooked brisket, shredded (or more!)
- 4 eggs
- Sliced avocado for garnish (I totally meant to get some cilantro too, so add that if you want!
- Preheat oven to 350 degrees F. Put the diced potatoes in a medium saucepan and cover with cold water. Add vinegar and 1 tablespoon salt. Bring to a simmer, and simmer uncovered for a few minutes until the potatoes just start to get tender. Drain the potatoes and dry very well. If you are using purple potatoes, simmer those separately to prevent bleeding.
- Heat 2 tablespoons olive oil in a medium or large cast iron pan (you can also use a sauté pan) over medium heat. Add onion, garlic, carrots, jalapeño and raisins with ½ teaspoon salt and sauté until veggies are tender. Remove from the pan and set aside in a large bowl.
- Heat 2 more tablespoons olive oil, increase heat to medium high and add potatoes. Sauté until potatoes nicely crispy and brown, about 20 minutes. If potatoes start to burn, add more olive oil. When potatoes are nearly ready, add cumin, paprika, cinnamon, honey and the carrot mixture. Sauté for 5 more minutes and season with salt and pepper to taste. Transfer to the large bowl.
- Then add brisket and sauté just until heated through and the edges start to crisp up. Those crispy bits are just the best. Transfer to the potato mixture and toss to combine.
- Return everything to an even layer in the pan and adjust the hash so you have four indented spots for the eggs (or as many spots as you want eggs).
- Break eggs one at a time into a small bowl, and pour into the spots. Transfer the skillet to the oven and cook just until the whites are set and the yolks are runny, or how you like your eggs done.
- Garnish hash with avocado and serve hot!