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Breakfast Brisket Hash Recipe

5

20

Mesquite

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.

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  • 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

  • salt and pepper

  • 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

    • 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!

    • 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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