Ingredients:
Hash (overall ingredients needed for 12 servings)
- 4½ pounds smoked and diced brisket, ends preferably
- 3 cups caramelized onions
- 24 cups Idaho® Russet potatoes, diced and roasted
- 3 quarts Carolina style BBQ sauce, recipe follows
- 24 eggs
- Salt, to taste
- Black pepper, to taste
Carolina Style BBQ Sauce*
- 8 cups apple cider vinegar
- 2 cups ketchup
- 1¼ cups Dijon mustard
- ⅓ cups Kosher salt
- 1 pound brown sugar
- 2 tablespoons white pepper
- 2 tablespoons black pepper
- 2 tablespoons crushed red pepper
Hash (per serving)
- 6 ounces smoked and diced brisket, ends preferably
- ¼ cup caramelized onions
- 2 cups Idaho® Russet potatoes, diced and roasted
- 1 cup Carolina style BBQ sauce
- 2 eggs
- Salt, to taste
- Black pepper, to taste
Directions:
Hash
- Place brisket, onions and russets in a large sauté pan and stir and cook until the brisket renders some of its fat and begins to fall apart - about 5 minutes.
- Add the sauce and reduce until the sauce starts to caramelize - about 4 minutes over medium-high heat. Season to taste with the salt and pepper. Move seasoned hash to a plate.
- In a nonstick pan, cook 2 eggs to order, place directly on top of the hash. Serve immediately.
Carolina Style BBQ Sauce
- In a large mixing bowl whisk together vinegar, ketchup, and mustard. Make sure all is combined well.
- In a small bowl whisk together, salt, sugar, and the spices. Make sure all is well combined.
- Add the dry ingredients to the wet ingredients.
- Whisk well.
*Or substitute with 3 quarts of your favorite Carolina Style BBQ sauce