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Breakfast Brisket Hash Recipe

Breakfast Brisket Hash Recipe

By Traeger Kitchen

Soothe your St. Patrick’s Day hangover with a savory Irish breakfast. This brisket hash is loaded with protein and will make you forget about those pesky leprechauns that served you loads of beer last night.

Prep Time

5 Minutes

Cook Time

20 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

4

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Units of measurement:
main
3 Tablespoon canola oil
1/2 Cup yellow onion, diced
1/2 Cup green bell pepper, diced
1/2 Cup red bell pepper, diced
1 Clove garlic, minced
2 Cup Hashbrown Potatoes, Cooked
2 Cup brisket, cooked and shredded
3 Whole eggs
As Needed salt and pepper

Step

  • 1

    Place a cast-iron skillet on grill to pre-heat with grill. When ready to cook, start the Traeger and set the temperature to 450 degrees F (230 C) and preheat for 10 to 15 minutes.

  • 2

    Place oil, peppers, and onion in the skillet; sauté until they are translucent.

    450 ˚F / 232 ˚C

    Ingredients
    • 3 Tablespoon canola oil

    • 1/2 Cup yellow onion, diced

    • 1/2 Cup green bell pepper, diced

    • 1/2 Cup red bell pepper, diced

  • 3

    Add garlic and cook 3 more minutes. Add cooked potatoes, brisket, and eggs. Cook until the brisket is heated through, about 10 minutes. Sprinkle salt and pepper and stir. Enjoy!

    Ingredients
    • 1 Clove garlic, minced

    • 2 Cup Hashbrown Potatoes, Cooked

    • 2 Cup brisket, cooked and shredded

    • 3 Whole eggs

    • As Needed salt and pepper

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