Ingredients
Method
- 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.
- 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.
- 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.
- Add minced garlic and cook for another 30 seconds until fragrant. Stir the onions and garlic into the potatoes.
- 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.
- 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.