Smoked brisket hash, anyone ever had it?

I was reading the thread about corn beef hash and there was a mention of roast beef hash. That got me to thinkin..... why not a smoked brisket hash? MMM sounds good to me! I bet someone here has already had some.
Joe

I make it almost every time I smoke a brisket. Especially, if it's a whole packer-cut of 13-17 pounds when I have a lot of leftovers. I've even added a flat to a smoker full of ribs and used the whole thing for hash. There's a good recipe in "Smoke & Spice" by the Jamisons.
I've also made hash from leftover pulled pork....not as tasty as brisket,
but still very good. pb

quote:

Originally posted by porkbeaks

I make it almost every time I smoke a brisket. Especially, if it's a whole packer-cut of 13-17 pounds when I have a lot of leftovers. I've even added a flat to a smoker full of ribs and used the whole thing for hash. There's a good recipe in "Smoke & Spice" by the Jamisons.
I've also made hash from leftover pulled pork....not as tasty as brisket,
but still very good. pb

pb you got a recipe?

Hey desmoke02

I have a copy of Smoke And Spice somewhere at home. If PB does not come thru I'll try to find it and fax it to you.

Jim

I looked for the Jamisons web site but couldn't find it. I bet porkbeaks has perfected their recipe.
Joe

SMOKED BRISKET HASH
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter
2½ cups dice potatoes (I don't peel them) 1½ cups diced onions
1 cup diced bell pepper (I like red)
1 minced jalapeno
4 cups shredded smoked brisket
¼ cup beef stock
1½ Tbsp. yellow mustard
1 Tbsp. ketchup
1 tsp. fresh ground black pepper
Salt to taste

In a heavy skillet, saute potatoes, onions, bell pepper, and jalapeno for 10 mins. in the oil and butter over medium heat until potatoes have begun to soften.

Mix in remaining ingredients and simmer, covered, for 10 minutes, stirring the mixture up from the bottom once after 6 or 7 minutes and patting it back down.

Uncover and continue cooking until the liquid is absorbed and the mixture begins to get crusty on the bottom. (I like mine very crusty). Serve hot. Enjoy.

quote:

Originally posted by porkbeaks

SMOKED BRISKET HASH
3 Tbsp. vegetable oil
1 Tbsp. unsalted butter
2½ cups dice potatoes (I don't peel them) 1½ cups diced onions
1 cup diced bell pepper (I like red)
1 minced jalapeno
4 cups shredded smoked brisket
¼ cup beef stock
1½ Tbsp. yellow mustard
1 Tbsp. ketchup
1 tsp. fresh ground black pepper
Salt to taste

In a heavy skillet, saute potatoes, onions, bell pepper, and jalapeno for 10 mins. in the oil and butter over medium heat until potatoes have begun to soften.

Mix in remaining ingredients and simmer, covered, for 10 minutes, stirring the mixture up from the bottom once after 6 or 7 minutes and patting it back down.

Uncover and continue cooking until the liquid is absorbed and the mixture begins to get crusty on the bottom. (I like mine very crusty). Serve hot. Enjoy.

I don't know what happened above, but thanks pb

i make one thats very similar and also like to add some sweet potato and instead of ketchup and mustard i use Mrs Renfrews Peach Salsa.

Peach Salsa??? Must be a NYC thing :)

MikeS.

quote:

Originally posted by MikeSh

Peach Salsa??? Must be a NYC thing :)

MikeS.

Actually---Mrs Renfrew's is a TEXAS product!

Just about anything like that works great for hash, even smoked chicken.

made this hash just a couple days ago ... smoked brisket & yukon gold 'taters ... texas 1015 sweet onions, etc. now, let's hope this works ~ first time posting a pic on this forum.

LOL ... Oops, looks like this forum does not automatically resize photos. Sorry. What's the preferred size?

Looks great John! Thanks, and welcome! Not sure how to size the pictures.
Is your recipe similar to Porkbeaks?
Joe

quote:

Originally posted by chezjohn

pic (snipped)...made this hash just a couple days ago ... smoked brisket & yukon gold 'taters ... texas 1015 sweet onions, etc....

Them taters sure look good but, I just gotta ask, in the immortal words of the late Clara Peller, "WHERE'S THE BEEF??" pb

Excellent picture, kinda says it all. Thanks for sharing.

I chop it rather than shred it, add green onions, and go light on seasonings, to let that smoked flavor come through