Tasty Brisket Hash

Leftover brisket is one of those things I never want to waste. After spending hours smoking or braising a perfect piece of meat, every last bit deserves to shine. But let’s be honest—reheated brisket on its own can get a little boring by day three.

That’s where this brisket hash comes in to save the day. It takes those tender chunks of leftover brisket and turns them into a completely different meal. Toss in some crispy hash browns, colorful bell peppers, and a kick of jalapeno, and you’ve got yourself a breakfast (or honestly, any-time-of-day meal) that feels brand new. The Montreal steak seasoning and smoked paprika add just enough flavor to make everything pop.

Think of it as your excuse to make extra brisket on purpose. Because once you try this hash, you’ll want leftovers waiting in your fridge.

What Kind of Brisket Should I Use?

This recipe is perfect for using up leftover brisket from a previous meal, whether it’s from a slow cooker, smoker, or oven-roasted preparation. Any cut of brisket works great here – point cut, flat cut, or a combination of both will give you delicious results. If your leftover brisket is a bit dry, don’t worry – the hash browns and vegetables will add moisture as everything cooks together. You’ll want to chop or shred your brisket into bite-sized pieces before adding it to the pan, and if you have any of the fatty bits left over, those are actually perfect for adding extra flavor to your hash.

Options for Substitutions

This hash is pretty forgiving when it comes to swaps, so here are some options:

• Leftover brisket: Don’t have brisket? Use any leftover cooked beef like pot roast, steak, or even corned beef. You can also use pulled pork or shredded chicken for a different flavor profile.
• Shredded hash browns: Fresh potatoes work great too – just grate them and squeeze out excess moisture before cooking. You can also use diced potatoes, but they’ll take a bit longer to cook through.
• Bell peppers: Use whatever color peppers you have on hand, or mix it up with green peppers. You can even use just one type if that’s all you’ve got.
• Jalapeno: Skip it if you don’t like heat, or swap it for a milder poblano pepper. For more kick, try serrano peppers instead.
• Steak seasoning: If you don’t have steak seasoning, make your own blend with salt, pepper, garlic powder, and a pinch of paprika.
• Butter: Olive oil or bacon grease work just as well and add their own tasty twist to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with brisket hash is not getting the hash browns crispy enough before adding the other ingredients – cook them undisturbed for several minutes until they develop a golden-brown crust, which gives the dish that satisfying crunch.

Another common error is adding the brisket too early, which can dry out your already-cooked meat – just toss it in at the end to warm through for a minute or two.

Make sure your skillet is hot enough before adding the hash browns, and resist the urge to constantly stir them, as this prevents proper browning and leaves you with mushy potatoes instead of crispy ones.

Finally, don’t skip draining excess moisture from your hash browns if using frozen ones, since water is the enemy of crispiness and will steam your hash instead of frying it.

What to Serve With Brisket Hash?

Brisket hash is a hearty breakfast or brunch dish that pairs perfectly with fried or poached eggs on top – the runny yolk mixes into the hash and makes everything even better. I like to serve it with buttered toast or warm flour tortillas on the side for scooping up all those crispy bits. A dollop of sour cream or some hot sauce adds a nice tangy kick, and if you want to round out the meal, fresh fruit or a simple avocado salad works great to balance out the richness of the brisket.

Storage Instructions

Store: Keep your brisket hash in an airtight container in the fridge for up to 4 days. It actually tastes great cold straight from the fridge if you’re in a hurry, but it’s even better when you warm it back up.

Freeze: This hash freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick breakfast.

Reheat: The best way to bring this back to life is in a skillet over medium heat with a little butter until it gets crispy again. You can also microwave it, but you’ll lose some of that crispy texture. If it’s frozen, let it thaw in the fridge overnight first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 45-55 g
• Fat: 45-55 g
• Carbohydrates: 60-70 g

Ingredients

• 2 1/4 cups cooked brisket, cut into 1/2-inch cubes
• 2 1/2 cups shredded hash browns
• 1 large red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large jalapeno, seeded and minced
• 1/2 medium yellow onion, diced
• 1 1/2 tablespoons Montreal steak seasoning
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika

Step 1: Prepare All Ingredients (Mise en Place)

• 2 1/4 cups cooked brisket
• 1 large red bell pepper
• 1 yellow bell pepper
• 1 large jalapeno
• 1/2 medium yellow onion
• 2 cloves garlic, minced
• 1 1/2 tablespoons Montreal steak seasoning
• 1/2 teaspoon smoked paprika
• 2 1/2 cups shredded hash browns

Cut the cooked brisket into 1/2-inch cubes and set aside.

Dice both bell peppers and the yellow onion into similar-sized pieces.

Seed and mince the jalapeno, then mince the garlic cloves.

Measure out the Montreal steak seasoning and smoked paprika into a small bowl.

Have your shredded hash browns ready.

Doing all prep work first ensures smooth, efficient cooking without interruptions.

Step 2: Crisp the Hash Browns

• 2 1/2 cups shredded hash browns
• 1 tablespoon unsalted butter
• 1/2 of the Montreal steak seasoning mixture

Melt 1 tablespoon of butter in a large skillet over medium-high heat.

Once foaming, add the shredded hash browns in an even layer and let them cook undisturbed for 3-4 minutes until golden and crispy on the bottom.

I like to press down gently with a spatula occasionally to encourage browning and help them hold together.

Don’t stir too much—you want those crispy edges, not mashed potatoes.

Once golden, sprinkle with half of the Montreal steak seasoning.

Step 3: Build Flavor with Aromatics and Peppers

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 large jalapeno, seeded and minced
• 1 large red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 medium yellow onion, diced
• 1/2 of the Montreal steak seasoning mixture
• 1/2 teaspoon smoked paprika

Add the remaining 1 tablespoon of butter to the skillet with the hash browns, then add the minced garlic and jalapeno.

Stir and cook for about 30 seconds until fragrant.

Add the diced red and yellow peppers along with the diced onion, stirring everything together.

Cook for 4-5 minutes, stirring occasionally, until the peppers soften and begin to caramelize slightly.

Season with the remaining Montreal steak seasoning and the smoked paprika, stirring to distribute evenly.

Step 4: Warm the Brisket and Finish the Hash

• 2 1/4 cups cooked brisket, cut into 1/2-inch cubes

Add the cubed cooked brisket to the skillet, folding it gently into the hash brown and vegetable mixture.

Cook for 2-3 minutes, stirring occasionally, until the brisket is heated through and everything is well combined.

The brisket will add richness and absorb the flavors from the seasoning and caramelized vegetables.

Taste and adjust seasoning if needed.

Step 5: Plate and Serve

Divide the brisket hash onto serving plates, forming a nest or mound.

At this point, you can top with fried eggs if desired, or serve the hash as is.

I prefer to serve this hash with a fried egg on top and a dollop of sour cream or hot sauce on the side for extra flavor and texture contrast.

Tasty Brisket Hash

Delicious Tasty Brisket Hash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 925 kcal

Ingredients

  

• 2 1/4 cups cooked brisket, cut into 1/2-inch cubes
• 2 1/2 cups shredded hash browns
• 1 large red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large jalapeno, seeded and minced
• 1/2 medium yellow onion, diced
• 1 1/2 tablespoons Montreal steak seasoning
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika

Instructions

 

• Cut the cooked brisket into 1/2-inch cubes and set aside. Dice both bell peppers and the yellow onion into similar-sized pieces. Seed and mince the jalapeno, then mince the garlic cloves. Measure out the Montreal steak seasoning and smoked paprika into a small bowl. Have your shredded hash browns ready. Doing all prep work first ensures smooth, efficient cooking without interruptions.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the shredded hash browns in an even layer and let them cook undisturbed for 3-4 minutes until golden and crispy on the bottom. I like to press down gently with a spatula occasionally to encourage browning and help them hold together. Don't stir too much—you want those crispy edges, not mashed potatoes. Once golden, sprinkle with half of the Montreal steak seasoning.
• Add the remaining 1 tablespoon of butter to the skillet with the hash browns, then add the minced garlic and jalapeno. Stir and cook for about 30 seconds until fragrant. Add the diced red and yellow peppers along with the diced onion, stirring everything together. Cook for 4-5 minutes, stirring occasionally, until the peppers soften and begin to caramelize slightly. Season with the remaining Montreal steak seasoning and the smoked paprika, stirring to distribute evenly.
• Add the cubed cooked brisket to the skillet, folding it gently into the hash brown and vegetable mixture. Cook for 2-3 minutes, stirring occasionally, until the brisket is heated through and everything is well combined. The brisket will add richness and absorb the flavors from the seasoning and caramelized vegetables. Taste and adjust seasoning if needed.
• Divide the brisket hash onto serving plates, forming a nest or mound. At this point, you can top with fried eggs if desired, or serve the hash as is. I prefer to serve this hash with a fried egg on top and a dollop of sour cream or hot sauce on the side for extra flavor and texture contrast.