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Breakfast Brisket Hash

Difficulty 2/5
Prep time 5 mins

Cook time 20 mins
Serves 4-6

Hardwood Mesquite

Soothe your St. Patrick’s Day hangover with a savory Irish breakfast. This brisket hash is loaded with protein and will make you forget about those pesky leprechauns that served you loads of beer last night.


2 cups Beef Brisket, cooked and shredded

2 cups Hashbrown Potatoes, cooked

3 Eggs

1/2 cup Green Bell Pepper, diced

1/2 cup Red Bell Pepper, diced

1/2 cup Yellow Onion, diced

3 Tbsp Canola Oil

1 clove Garlic, minced

1 tsp. Salt

1 tsp. Pepper


Place a cast-iron skillet on grill to pre-heat with grill.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place oil, peppers, and onion in the skillet; sauté until they are translucent.

Add garlic and cook 3 more minutes. Add cooked potatoes, brisket, and eggs. Cook until the brisket is heated through, about 10 minutes. Sprinkle salt and pepper and stir. Enjoy!

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