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Perfect Kosher Beef Brisket Hash With Crispy Potatoes

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Meat (Fleishig)

Brisket hash is one of the best ways to use leftover brisket from Shabbat or a holiday meal. Diced potatoes are fried until crisp in oil and schmaltz with onion and garlic, then tossed with shredded brisket, a splash of beef stock, thyme and parsley.

Crispy Potatoes, Moist Brisket

Cut the potatoes into small, even cubes so they cook quickly and have more surface for browning, and dry them well. Cook them in a single layer without stirring too often, so a crust forms on the bottom. Add the brisket near the end with a splash of stock, which keeps the meat moist while it warms through. Add more stock if the brisket seems dry.

Kosher Notes

This is a meat (fleishig) dish. Schmaltz (rendered chicken fat) adds rich flavor; use oil if you don’t have any. Top with fried eggs cooked in oil for a hearty brunch.

Leftovers

Hash keeps for 3 days and reheats best in a skillet, which brings back the crispness.

Perfect Kosher Beef Brisket Hash With Crispy Potatoes
Transform leftover brisket into a satisfying hash with perfectly crispy potatoes and caramelized onions that's ready in 30 minutes.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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