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.
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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|
|As Needed||salt and pepper|
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.
Place oil, peppers, and onion in the skillet; sauté until they are translucent.
450 ˚F / 232 ˚C
3 Tablespoon canola oil
1/2 Cup yellow onion, diced
1/2 Cup green bell pepper, diced
1/2 Cup red bell pepper, diced
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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