Brisket Hash


4 tablespoons canola oil
8 potatoes, peeled and diced
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 pound mushrooms, sliced (optional)
2 teaspoons kosher salt
2 teaspoons paprika
Leftover brisket from Shabbos, cut into chunks


Sauté potatoes in oil until outside is crisp and inside is soft – about 20 minutes. Add onion and peppers and continue to fry for another 10 minutes. Add mushrooms if desired. Sprinkle with salt and paprika. Stir in brisket and cook over low flame for 10 more minutes. Serve immediately. Serves 8 hungry people.

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