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Leftover Brisket Breakfast or Anytime Hash

Leftover Brisket Breakfast or Anytime Hash

A colorful and special way to serve that brisket you have leftover. Finished in the oven topped by baked eggs, you can serve this anytime you want. I love it with a salad.
  • Prep Time 10 Minutes
  • Cook Time 1 Hour


  • 5 T Butter

  • 5 c Tiny Red Potatoes, halved

  • 3 Bell Peppers (I used red, yellow, orange), diced

  • 1 large Vidalia onion, diced

  • 2 lb roasted brisket, diced

  • 2 large jalapenos, seeded and sliced thinly

  • Kosher Salt, Black Pepper, Sumac

  • 4 eggs


  1.  Heat oven to 400°

  2. Melt butter in a large frying pan that is ovenproof and add your potatoes, turning over med heat until they are cooked and crisp.

  3. Add your peppers, onions, and jalapenos and cook over medium, turning occasionally, for 15 minutes.

  4. Add your brisket and heat through, ensuring the peppers and onions are cooked but still with some bite.

  5. Crack the eggs carefully one at a time into a small bowl.

  6. Make a tiny impression on 4 parts of the hash surface and gently pour each egg into the little ditch.

  7. Put the pan into the oven and cook until the eggs set, about 15 minutes.

  8. Garnish with parsley sprigs.


chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen