Southwestern Brisket Hash

• 3 tablespoons vegetable oil
• 1 pound small red-skinned potatoes, quartered
• 1 small red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• Kosher salt
• 12 ounces leftover brisket (from Slow-Cooker Barbecue Brisket, chopped
• 1 cup leftover brisket sauce (from Slow-Cooker Barbecue Brisket)
• 1 small bunch Swiss chard, stems removed, leaves chopped
• 2 ounces monterey jack cheese, thinly sliced
• 4 large eggs
• 1 avocado, cut into wedges

1. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat.
2. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes.
3. Stir and continue cooking until golden, about 3 more minutes.
4. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes.
5. Stir in the brisket and cook until heated through.
6. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
7. Stir in the Swiss chard until just wilted, about 2 minutes.
8. Season with salt, then arrange the sliced cheese on top.
9. Cook until the cheese begins to melt, about 1 more minute.
10. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
11. Add the eggs and season with salt.
12. Cook until the whites are set, about 3 minutes.
13. Divide the hash among plates; top each with a fried egg.
14. Heat the remaining 1/4 cup brisket sauce in the empty skillet.
15. Drizzle on the hash.
16. Serve with the avocado.
17. Per serving: Calories 630; Fat 33 g (Saturated 8 g); Cholesterol 280 mg; Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g
18. Photograph by Justin Walker

vegetable oil, potatoes, red onion, pepper, kosher salt, brisket, brisket sauce, swiss chard, cheese, eggs, avocado

Taken from www.foodnetwork.com/recipes/southwestern-brisket-hash.html (may not work)