For this year’s St. Patrick’s Day feast with her family, Danville private chef and food blogger Aly Romero came up with alternatives to corned beef and cabbage that are still meaty and enticing.
Romero, who lives in Danville and is a competitor on this season’s “The Great Food Truck Race” on the Food Network, smoked brisket and paired it with Brussels sprouts, which she calls mini versions of cabbage. This Smoked Brisket & Brussels Sprouts Hash — which you can make with any leftover brisket, no need to wait for a holiday — is Romero’s ode to the morning after St. Patrick’s Day.
Topped with eggs, it’s a great way to use up leftovers while soaking up that extra Guinness (or two).
Smoked Brisket & Brussels Sprouts Hash
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. Sauté 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.
— Courtesy Aly Romero
