Brisket Hash with Avocado

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Y’all, you have to make this right now!

 

 


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It will totally rock your world!

 

 

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Chris was all, “Where’s my strata?”

 

 

I made one of those for him last week.

 

 

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We had some leftover brisket in the freezer, so I used it here.

 

 

You can totally use any kind of meat you want.  You just want it to be cooked first.

 

 

You cook everything then crack the eggs right on top and finish it in the oven.  See the broken one?  It’s ok.  You don’t have to make it perfect.

 

 

It will still be delicious.

 

 

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You can bake the eggs as long as you need for the consistency you like.  I left them in the oven for about 11 minutes.

 

 

They were set but still somewhat runny.

 

 

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This guy is what takes it over the top.

 

 

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We obviously liked it a lot.

 

 

I hope you do too!

 

 

Brisket Hash with Avocado

Ingredients:

2 potatoes, peeled and diced

1 onion, diced

1-2 tablespoons olive oil

1-2 tablespoons butter

2 cups cooked brisket (other other meat)

7 eggs

1 avocado, diced

 

Instructions:

Preheat oven to 350 F.

Add potatoes to a pot of water, bring to a boil, boil for 2-4 minutes, drain.  Heat oil and butter in an oven-safe skillet over medium-high heat and add potatoes.  Fry the potatoes for about 10 minutes and add onion.  Continue cooking until potatoes are brown and crispy and onions are soft (about 5-7 more minutes).  Add brisket (or whatever meat you want) and continue cooking until heated through.

Crack eggs right on top and put the whole pan into the oven.  Bake 10-15 minutes, depending how done you like your eggs.

Top with diced avocado and serve immediately.

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