Brisket. The ultimate comfort food, but not the healthiest thing on the menu. But as I like I like to say, you can have your comfort food and eat it too. I had leftover brisket and was craving warm barbeque flavors. C’mon, everyone knows barbeque is big in the south. This is what I came up with. It’s a far cry from a chopped brisket sandwich with loads of sauce on white bread. But I assure you it is a taste of home without breaking the calorie bank. So the next time you have a hankerin’ for some good ol barbeque give this a shot. There is a small amount of the traditionally fatty meat; I trimmed all the fat I could find on it. I also added a leftover baked potato to the mix for some feel good carbs. Yes, people! Leftovers can be good. I bulked out the meal with sweet potato and other veg. You could totally use roasted chicken in place of the brisket… but then it wouldn’t be Brisket Hash….but Roast Chicken Hash…mmmm.
This is what I did. I trimmed all the fat I could find on the brisket , then cubed it and set it aside. I then cubed the baked potato and sliced the other vegetables to add in. I sautéed sliced onion, bell peppers, and sliced sweet potato in a teaspoon of olive oil over medium high heat. I added ½ c vegetable stock, covered, and reduced the heat to low until the potatoes were fork tender. I then added the chopped brisket and baked potato and just enough barbeque sauce to coat, probably a couple tablespoons. I then covered the pot to warm thru and let the liquid be absorbed.
Dinner is served!