Smoked Brisket & Brussels Sprouts Hash
Smoked brisket hash with Brussels sprouts is a great alternative to St. Patrick’s Day corned beef and cabbage.
Serves 4 to 6 INGREDIENTS
1 pound smoked brisket
3 tablespoons barbecue sauce of your choice Extra-virgin olive oil
4 tablespoons butter, divided
1 yellow onion, diced
2 garlic cloves, minced
15 Brussels sprouts, cleaned and quartered
½ red bell pepper, chopped into bite-size pieces Kosher salt and black pepper
2 russet potatoes, baked for about 30 minutes, or leftover cooked potatoes, cut into bite-size pieces 1 teaspoon smoked paprika
1⁄8 teaspoon cayenne pepper
1 teaspoon fresh thyme, chopped
4 to 6 eggs
1 tablespoon chopped parsley, to garnish
Drizzle of your favorite hot sauce (optional)
DIRECTIONS
Heat oven to 400 degrees.
Cut brisket into bite-size pieces and toss in a few tablespoons of your favorite barbecue sauce.
In a 12-inch cast-iron skillet set over medium heat, warm 2 tablespoons olive oil and 2 tablespoons butter until butter melts. Saute the diced onion until translucent, 5 to 7 minutes. Add garlic and cook for 1 minute more. Remove to a separate bowl.
Increase heat to medium-high and add the Brussels sprouts to the skillet. Leave undisturbed for a few minutes so the sprouts develop some crispy edges before stirring. Cook for about 5 minutes.
Add bell peppers, season with salt and pepper. Cook for 2 minutes more, then transfer to the bowl with the onions. (The veggies will be slightly undercooked now, but they will continue to cook later.)
Add about 2 more tablespoons olive oil and 2 tablespoons of butter to the same skillet. Add potatoes, salt and pepper, smoked paprika, cayenne and fresh thyme. Cook for about 8 minutes, until the potatoes are a nice golden brown.
Move the potatoes to the perimeter to create space in the middle of the skillet. Add the brisket and sauce, the Brussels sprouts, bell peppers, onions and garlic and stir to combine. Cook for 2 minutes to bring all the flavors together. Taste for seasoning.
Make 4 to 6 little wells in the hash. Crack eggs into the wells. Transfer the skillet to the oven and roast for about 10 minutes, until the eggs are cooked and the whites are no longer translucent.
Serve sprinkled with chopped parsley and a drizzle of your favorite hot sauce.
Tacos are about to replace burritos.
After building a loyal following in Pinole, Que Onda Taco Shop is opening a new location inside the old Freebirds World Burritos on Geary Boulevard in Walnut Creek.
Over the years the Sprouts marketplace has been a difficult location to sustain a food business — limited parking, busy intersection
— but since moving in, The Habit Burger Grill and Moni Coffee & Tea have brought stability to the center.
Tacos will make a terrific trifecta.
Que Onda Taco Bar is a Chipotle-like build-your-own taco concept with a whopping 14 protein options, including beer-battered fish, carne asada and al pastor alongside more unique offerings, like smoked brisket, pork belly, beef tongue and Beyond Meat.
Tacos start at $3.95, but also look for chilakos, esquite (grilled corn), quesabirria tacos and papas locas, which are nacho-like fries loaded with meat, queso, sour cream, pico de gallo and cheese.
And yes, you can also build your own burritos, bowls and tortas.
Que Onda Taco Bar is expected to open at the end of March or beginning of April at 1512 Geary Blvd., Walnut Creek.
DETAILS >> www.queonda tacobar.com