2 medium red bliss potatoes diced

¼ lb sliced smoked moist brisket – cube it similar size to the potatoes

½ red onion diced

1 clove of garlic minced

4 sprigs of chopped thyme

1 sprig of chopped rosemary

1 table spoon adobo seasoning

Salt

Freshly ground black pepper to taste

Place the diced potatoes in a pot of cold salted water and bring to a boil for 3-5 min. Remove from heat and drain.

Cut most of the fat off of the sliced brisket and put in a cast iron pan and render it down for 3-5 min. Remove the solid fat with tongs and discard leaving the rendered fat in the skillet.

Add diced onion, chopped thyme, rosemary, and a sprinkle of adobo to the skillet and saute for 1-3 min on the rendered brisket fat. Add minced garlic and cook for another min.

Add parboiled potatoes, cubed brisket, adobo seasoning, salt and pepper. Mix well and let cook on med-high heat. Allow the potatoes to cook through and get a slight char on them, turning with a spatula and pressing down 1-3 times.

I had some leftover moist brisket from my favorite bbq place (Cattleack BBQ) that I vacuum sealed and froze and thought, hmm I want to make a hearty breakfast. Just about everyone loves a good hash and what better than a Brisket Hash. Who says you cannot make bbq into a breakfast dish. By using the rendered brisket fat as the base seasoning gives a smoky note throughout each ingredient that makes you want to eat more and more.