Cowboy Campfire Brisket Hash

How to Cook Cowboy Campfire Brisket Hash:

1. In a small bowl, combine olive oil, red wine vinegar, parsley, oregano, garlic cloves, red fresno chili, lemon zest, and ½ teaspoon of kosher salt. Stir well and let it sit at room temperature to let the flavors meld.
2. In a large cast iron skillet, heat 3 tablespoons of canola oil over medium-high heat. Add the onions and sauté until they're translucent, about 4 minutes.
3. Reduce the heat to medium and toss in the garlic and red bell peppers. Cook for another 3-4 minutes, stirring frequently to prevent the garlic from burning.
4. Add the diced potatoes to the skillet. Season generously with kosher salt and coarsely ground black pepper. Cover and let it cook for 10-12 minutes, or until the potatoes are golden brown on one side and tender.
5. Gently stir the mixture and fold in the smoked beef brisket. Cover again and let it cook for an additional 5-7 minutes, or until the brisket is thoroughly heated and tender. Taste and adjust the seasoning with more salt and pepper if needed. Finish off by stirring in the parsley.
6. In a separate, smaller non-stick skillet, melt some butter over medium heat. Fry the eggs to your liking (though we do recommend sunny-side up for that gooey yolk goodness).
7. Divide the brisket hash evenly between 4 plates or shallow bowls. Top each serving with a fried egg and a generous drizzle of the chimichurri sauce.
8. Grab your fork and knife, give that yolk a good poke to let it run over the hash, and dig in!

This Cowboy Campfire Brisket Hash is best enjoyed with a view of the sunrise and the sweet sound of a country tune playing in the background. Enjoy, partners!

Find dry aged Brisket in these beef boxes:

• The Brisket Box

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