Anne Burrell’s Breakfast Brisket Hash

Looking for the main dish for your next brunch? Look no further! This dish combines all the salty, sweet, and spicy flavors you love. If you’re not a fan of spicy pepper, use a bell pepper instead; the fried onions, potatoes, and pepper complement the seasoned brisket perfectly.

Recipe from Own Your Kitchenby Anne Burrell and Suzanne Lenzer

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4 Large Yukon gold potatoes (cut into ¼-inch dice)
Kosher salt
Extra virgin olive oil
1 Onion (cut into 1/4-inch dice)
1 lb Cooked beef brisket (cut into ¼-inch dice)
8 Cherry peppers from a jar (stemmed, seeded, and cut into ¼-inch dice, plus ¼ cup of the juice)
1/3 Bunch of fresh Italian parsley (leaves finely chopped)

Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and taste the water - it should be super salty. Bring the water to a boil over high heat and cook the potatoes until just cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet, and let them cool completely.

Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes.

Crank up the heat to high, wait 30 seconds, and toss in the potatoes (you may want to add a little more olive oil if the pan seems dry). Cook the potatoes until they start to brown, 5 to 6 minutes - resist the urge to stir because you want them to get crispy! When the potatoes are nice and brown on the bottom, toss or stir quickly and let them brown again.

Stir in the brisket, peppers, and juice. Remove from the heat, toss in the parsley, and serve.