Perfect Kosher Beef Brisket Hash With Crispy Potatoes

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I started making this brisket hash after too many nights staring at leftover brisket and wondering what to do with it beyond sandwiches. You know how it is after Shabbat dinner or a holiday meal. You’ve got this gorgeous, tender meat that cost a small fortune, and somehow it needs to become something exciting again.

Brisket hash isn’t traditional Jewish cooking exactly, but it’s become one of my favorite ways to stretch expensive meat into another satisfying meal. The key is getting those potatoes really crispy on the bottom while keeping the brisket moist and flavorful. I cube the potatoes small so they cook faster and get more surface area for browning. The trick with the brisket is adding it at the very end so it just heats through without drying out.

Getting the Potatoes Perfectly Crispy

This recipe works best with brisket that’s been braised or slow cooked until it shreds easily with a fork. If your leftover brisket is on the dry side, don’t worry. The rendered fat from the potatoes and a splash of beef stock will bring it back to life. I like to add some caramelized onions for sweetness and fresh herbs at the end to brighten everything up.

Making the Most of Leftover Brisket

Serve this for Sunday brunch with fried eggs on top, or make it a weeknight dinner with a simple salad on the side. It’s also fantastic for using up holiday leftovers when you’re tired of reheating the same meal. The whole thing comes together in about 30 minutes once your prep is done.

Perfect Kosher Beef Brisket Hash With Crispy Potatoes - Jewish-American recipe
I started making this brisket hash after too many nights staring at leftover brisket and wondering what to do with it beyond sandwiches. You know how it is after Shabbat dinner or a holiday meal. You've got this gorgeous, tender meat that cost a small fortune, and somehow it needs to become something exciting again. Brisket hash isn't traditional Jewish cooking exactly, but it's become one of my favorite ways to stretch expensive meat into another satisfying meal. The key is getting those potatoes really crispy on the bottom while keeping the brisket moist and flavorful. I cube the potatoes small so they cook faster and get more surface area for browning. The trick with the brisket is adding it at the very end so it just heats through without drying out. This recipe works best with brisket that's been braised or slow cooked until it shreds easily with a fork. If your leftover brisket is on the dry side, don't worry. The rendered fat from the potatoes and a splash of beef stock will bring it back to life. I like to add some caramelized onions for sweetness and fresh herbs at the end to brighten everything up. Serve this for Sunday brunch with fried eggs on top, or make it a weeknight dinner with a simple salad on the side. It's also fantastic for using up holiday leftovers when you're tired of reheating the same meal. The whole thing comes together in about 30 minutes once your prep is done.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: American, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked beef brisket shredded or chopped into bite-sized pieces
  • 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons vegetable oil divided
  • 2 tablespoons schmaltz or additional oil
  • 1/2 cup beef stock low sodium
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves only
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika

Method
 

  1. Heat 2 tablespoons vegetable oil in a large cast iron or heavy skillet over medium-high heat. Add the cubed potatoes in a single layer and season with half the salt. Don't stir for the first 5 minutes to let them develop a golden crust.
  2. Stir the potatoes and continue cooking for another 10-12 minutes, stirring every 3-4 minutes, until they're golden brown and crispy on multiple sides. Push potatoes to one side of the skillet.
  3. Add remaining tablespoon of oil and the schmaltz to the empty side of the pan. Add the diced onions and cook for 5-6 minutes until softened and starting to caramelize.
  4. Add minced garlic and cook for another 30 seconds until fragrant. Stir the onions and garlic into the potatoes.
  5. Add the shredded brisket to the pan along with beef stock, remaining salt, pepper, and paprika. Stir gently to combine and heat through, about 3-4 minutes.
  6. Remove from heat and stir in fresh parsley and thyme. Taste and adjust seasoning as needed. Serve immediately while the potatoes are still crispy.

Notes

For extra crispy potatoes, pat them completely dry after cubing and let them sit for a few minutes before cooking. If your leftover brisket seems dry, add an extra splash of beef stock. This hash is excellent topped with fried eggs for brunch. Leftovers keep in the refrigerator for 3 days and can be reheated in a skillet to restore crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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