There are many good uses for leftover brisket such as sandwiches, chili, and pizza but I always lean toward breakfast – as if you didn’t know. I diced up three Yukon gold potatoes and half a red onion and got them cooking in some olive oil. When they were about ¾ done, I added some of the diced brisket from May's BBQ day and the left over sauteed mushrooms from supper and cooked until everything was hot.
I plated the hash.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Mother's Day Breakfast