Brisket Hash con Queso, Salsa and Egg

I am a hash junkie, and a hash with a poached or fried egg on top is crack to me.

You know how they have that saying "beggars can't be choosy"?

Well, sorry, but I beg to put hash on the menu and am choosy about the kind I will eat.

Beef, beef, and more beef.

Want to know why? Leftover beef tends to remain moist and tender, whereas turkey or chicken can get dry and tough.

Beef because you don't need much sauce, and a sauce in my hash is really a pot pie filling.

Yes, I know. I can hear everyone shaking their head and telling the screen I am wrong, "my chicken hash is moist and tender".

So maybe I just don't like poultry, or pork, or even salmon (thankfully that thought never crossed my mind until now) hash or have had a bad one.....eck

You have a non-beef hash recipe that will change my mind, I will happily accept recipes and if it is something I would make again, I will give you all the credit you deserve.

Back to my dinner hash.

If you read a past post about my brisket, my Weber and my first time, I don't have to explain where the meat for this dish originated from (still one more leftover meal planned).

It is impossible to buy a small brisket. I knew that going into last week, and planned before I even cooked it, all the leftovers I was gonna make.

Tonight we ate the first planned leftover dish, and I know I have enough brisket for two more.
The hardest part of this dish was figuring what came first, the cheese or the egg.



I sauteed onion, red pepper and garlic in veggie oil until softened, then I added the diced brisket.
I add about 2 tablespoons of beer and 2 tablespoons of a good BBQ sauce and let that simmer until it evaporated, just coating the meat with enough sauce to keep it moistened. We don't want it swimming.

Usually Tex-Mex is salsa then cheese. Why ruin a perfect crust on the potatoes by smothering it with salsa? I did not want the meat portion to be separate from the potatoes because then, as we all know, it would not be hash, so I was careful with the amount.



True hash is a mixture of potatoes and meat, mashed to a fry pan to make a crust, so I surrendered, added the meat and potatoes together first,



then a store bought salsa (gentle now, you can add some later), baked this in the oven for 25 minutes until bubbly and hot....then added the queso, back into the oven until that was bubbly and starting to brown. Right before serving, I removed the ramekins from the oven and topped each one with a poached egg.



The whole purpose of adding a poached egg is so that when you cut into it, it dribbles glorious yellow yolk in all the crevices.

If you get a chance to make a hash and want something reminiscent of Ultimate Nachos, make this style.

It was so fricken' good, I am looking forward to my next brisket/egg recipe for BBQ'd Scotch Eggs wrapped with a ground mixture of rib meat and brisket and fried to a crunchy golden crust......yummy!!