Holiday leftovers is put to good use with this dish. People automatically think of pickled beets when beets are mentioned, but their flavor and texture are so much better when roasted and lightly seasoned. It goes great with goat cheese, citrus and – in this recipe – brisket. Chop up the meat, dice the roasted beets and top with some eggs and spring green onions. If you think the colors in this dish look amazing, wait until you taste it!
- Yield: 4-6 servings
- Category: Breakfast
Ingredients
- olive oil
- 2 cups leftover brisket, shredded
- 1 pound red beets, peeled and diced small
- 1/2 pound yukon gold potatoes, peeled and diced small
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons green onions, diced
- salt and pepper to taste
- 4 eggs
Instructions
- In a skillet, heat olive oil and sauté onion and garlic until translucent. Add potatoes and beets to mix. Cover and cook on medium heat for about 7 minutes, stirring every couple of minutes. Once potatoes and beets are soft, add in brisket and heat through.
- Make four wells in the hash. Crack an egg into each well and season with salt and pepper. Cook until whites of egg are set and yolk is still runny, about 5-6 minutes. Top with spring onions.
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