Skip to Main Content
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
How many people are you serving?
4
Activating this element will cause content on the page to be updated.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 |
Steps
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