Paleo BBQ Brisket Breakfast Hash

 This BBQ brisket breakfast hash is easy, delicious, and it's paleo approved! What more could you ask for?! Our friend, Tory, over at Nourishing The Glow has once again, created an amazing recipe that can be adapted for what you have on hand and for whatever meal you want to make it for! It's so delicious we might even have it for breakfast, lunch, and dinner! 

Serves: 6-8

Cooking time: 4 hours (crockpot)


For the brisket: 

  • 2-2.5 lbs brisket
  • 1 tablespoon olive oil
  • 1/2 tsp smoked paprika 
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper 
  • 1 tsp chili powder 
  • 1 jar Tessamaes BBQ Sauce 

For the caramelized onions: 

  • 1 yellow onion, roughly diced 
  • 1 tablespoon ghee
  • 1 pinch of salt
  • 1 tablespoon Bonafide Provisions organic beef or chicken bone broth

For the hash: 

  • 1 lb. small rainbow potatoes, cut into halves or quarters   
  • Salt
  • 2 tablespoons of ghee 
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 8 oz. can of green chiles, diced and drained
  • 4-6 eggs
  • Salt and pepper 


For the brisket: 

  1. Combine the smoked paprika, garlic powder, salt, pepper, and chili powder in a bowl. Rub the spice mixture onto all four sides of the brisket. Pour half of the bbq sauce in the crockpot. Place the brisket on top of the bbq sauce. Pour the remaining bbq sauce over the brisket and spread with a basting brush or a knife. Cook on high for 4-6 hours or on low for 8-10 hours. Once the brisket has finished cooking, it should be tender—shred with two forks.

For the caramelized onions: 

  1. Heat the ghee over medium heat in a medium saucepan or skillet. Add the onion to the pan and stir frequently until the onions are soft and turning translucent, about 3 minutes. Season with a pinch of salt and a tablespoon of bone broth.
  2. Reduce heat to medium-low and continue cooking the onions for 35 minutes (until golden brown), stirring every few minutes (to prevent the onions from burning or sticking to the pan). 

For the hash:

  1. Preheat oven to 400 degrees F. 
  2. Place the potatoes in a medium pot and cover with cold water by 1 inch. Add a generous amount of salt. Cover and bring to a boil over high heat, reduce heat to a simmer and cook for 2-3 minutes, or until tender. Drain in a colander and sweet aside. 
  3. In a large cast-iron skillet, heat the ghee over medium heat. Add the bell peppers and sauté for a few minutes. Add the caramelized onions and potatoes and continue cooking until the potatoes are golden brown, about 4 minutes. Add in the shredded brisket and stir until well combined. Add the green chiles, stir again, and then make 4-6 wells (indents) in the mixture, cracking each egg into the well. Season each egg with salt and pepper and transfer the skillet to the oven. Cook for 5-10 minutes, depending on how runny you prefer your eggs. 
  4. Remove from oven, garnish with more green chiles, and serve hot! 

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