Idaho® Potato Smoked Brisket Hash | Idaho Potato Commission

Idaho® Potato Smoked Brisket Hash | Idaho Potato Commission

www.idahopotato.com

Hash - Place brisket, onions and russets in a large sauté pan and stir and cook until the brisket renders some of its fat and begins to fall apart - about 5 minutes. - Add the sauce and reduce until...

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Cooking tools:

  • Saute pan
  • Nonstick skillet
  • Oven
  • Baking sheet
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Plate

Ingredients

  • 4½ pounds smoked and diced brisket, ends preferably
  • 3 cups caramelized onions
  • 24 cups Idaho® Russet potatoes, diced and roasted
  • 3 quarts Carolina style BBQ sauce, recipe follows
  • 24 eggs
  • Salt, to taste
  • Black pepper, to taste
  • 8 cups apple cider vinegar
  • 2 cups ketchup
  • 1¼ cups Dijon mustard
  • ⅓ cups Kosher salt
  • 1 pound brown sugar
  • 2 tablespoons white pepper
  • 2 tablespoons black pepper
  • 2 tablespoons crushed red pepper
  • 6 ounces smoked and diced brisket, ends preferably
  • ¼ cup caramelized onions
  • 2 cups Idaho® Russet potatoes, diced and roasted
  • 1 cup Carolina style BBQ sauce
  • 2 eggs

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