BBQ Brisket Hash
A comforting and nutritious hash combining tender brisket, sweet potatoes, and crunchy cabbage, all enveloped in a spicy BBQ sauce.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil Enhances flavor while keeping the dish heart-healthy.
- 2 cups Sweet Potatoes, cubed Provide sweetness, fiber, and heartiness.
- 2 cups Purple Cabbage, shredded Adds crunch and color, rich in nutrients.
- 1 medium Poblano Pepper, chopped Delivers a mild spice for depth of flavor.
- 1-2 medium Jalapeño Peppers, chopped Bring in heat; adjust according to your taste.
- 3 cups Cooked Beef Brisket, shredded The star of the show; tender and smoky.
- 1/2 cup BBQ Sauce Adds a zesty, bold flavor.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add cubed sweet potatoes and sauté them for about 10 minutes, stirring occasionally, until they start to soften.
- While the sweet potatoes are cooking, shred the cooked beef brisket and set aside.
- Prepare the peppers by removing the seeds and chopping them into small pieces.
- Shred the purple cabbage, ensuring it’s coarsely done for texture.
Cooking/Assembling
- Once the sweet potatoes are tender, add the poblano pepper, jalapeños, and purple cabbage to the skillet.
- Continue to cook for an additional 5-7 minutes until the cabbage wilts and the peppers soften.
- Stir in the shredded beef brisket, adding the desired amount of BBQ sauce to enhance flavor.
- Cook the mixture for another 5 minutes, allowing it to meld together. Ensure everything is heated through.
Serving
- Remove the skillet from heat and let it rest for a few minutes.
- Serve warm, optionally garnished with additional BBQ sauce or fresh herbs.
Notes
Consider finishing the hash under the broiler for a crispy texture. Store leftovers in airtight containers for up to 4 days.