Brisket Hash
From The Whole Beast by Fergus Henderson
A very good dish if you’re feeling a little dented. This is a useful way of using up the remains of your Pot Roast Brisket. I cannot tell how much you will have left over, so we cannot be exact here. Look at your remains and decide what will be appropriate. You will need roughly equal amounts of meat and veg.
leftover brisket
onions, peeled and chopped
oil
canned plum tomatoes
potatoes, peeled, boiled, and chopped
sea salt
freshly ground black pepper
1 free-range egg per person
Shred your cold brisket, and keep to one side. Fry the onions in oil until soft, crush a few plum tomatoes into the pan, and let these cook down. Add the potatoes and beef and season with salt and pepper. Keep tossing in the pan until it’s all heated through; if it’s getting dry add some juice from the canned tomatoes, but it is good if the potatoes get a big of color. Serve with a fried egg on top.
