BBQ Brisket Hash
A delightful blend of smoky, tender brisket with sweet potatoes and colorful peppers, perfect for meal prep and healthy family dinners.
Ingredients
For the Hash
- 2 tablespoons Olive Oil Adds rich flavor and helps sauté the vegetables.
- 2 cups Sweet Potatoes, cubed Provides natural sweetness and a hearty texture.
- 2 cups Purple Cabbage, shredded Offers a delightful crunch and vibrant color.
- 1 medium Poblano Pepper, diced Imparts a mild heat, adding depth to the dish.
- 1 medium Jalapeño Peppers, finely chopped Brings a bit of spice to elevate the flavor profile.
- 4 cups Cooked Beef Brisket, shredded The star of the dish, adding heartiness and richness.
- 1 cup BBQ Sauce Ties all the flavors together with a smoky, sweet finish.
Instructions
Preparation
- Start by peeling and cubing the sweet potatoes into bite-sized pieces (about 1 inch).
- Shred the cooked beef brisket, making sure to save any juice for flavor.
- Coarsely shred the purple cabbage and set aside.
- Dice the poblano pepper and finely chop the jalapeño peppers. Wear gloves when handling jalapeños to manage the heat.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sweet potatoes to the skillet and sauté for about 10-12 minutes, stirring occasionally until fork-tender.
- Once the sweet potatoes are cooked, stir in the cabbage, poblano pepper, and jalapeño peppers. Cook for another 5-7 minutes until vegetables soften.
- Add the shredded brisket and BBQ sauce. Stir everything together until well combined and heated through.
- Cook for an additional 3-5 minutes to allow flavors to meld.
Serving
- Remove the skillet from heat and let the brisket hash rest for a few minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
For extra crunch, you can roast the sweet potatoes in the oven before adding them to the skillet. This dish pairs beautifully with a side of mixed greens or your favorite dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days.