Slow-smoked brisket is one of those items that used to herald as a mystery of sorts from the BBQ pits of the Deep South. Rubbed with secret blends of spices, mopped and smoked for countless hours until fork-tender, this hunk of beef is a melt-in-your mouth delicacy that is ever gaining in popularity throughout the world. From the slices of brisket from the flat of the meat to the nuggets of BBQ Gold known as the Burnt Ends, true enthusiasts know no meat better than beef brisket.
Brisket is not, however, just for sandwiches and evening dinners, but is equally tasty when prepared for breakfast. This recipe for Cast Iron Potato and Brisket Hash with Bell Peppers and Onions is an amazing dish served as a side with eggs or all on its own as a hearty way to begin the day. The flavors of the grill absolutely shine with this meal and it is as easy to prepare. Break out that cast iron skillet and see how easy and delicious this dish can be.
Cast Iron Potato and Brisket Hash with Bell Peppers and Onions
- 1 lb. smoked brisket, diced.
- 2 large Potatoes, diced.
- 1 Medium Onion, diced.
- 1 large Green Bell Pepper, diced.
- 2 Tbsp. Vegetable Oil
- 1 Tbsp. of your favorite Croix Valley Dry Rub or Booster
Suggestion: Croix Valley Kansas City BBQ Dry Rub is amazing on this dish!
- Prepare grill to medium-high heat of about 375°F.
- Pour oil in 12” cast iron skillet and heat on grill.
- Place potatoes, onions and peppers in skillet and sauté for approximately 10 minutes, until potatoes begin to soften slightly.
- Add brisket to skillet, add spices and continue to cook for an additional 8-10 minutes until potatoes and vegetables are tender, turning mixture frequently.