Southwestern Brisket Hash

foodnetwork.com

Suzy8910

3 tablespoons vegetable oil

1 pound small red-skinned potatoes, quartered

1 small red onion, chopped

1 jalapeno pepper, seeded and finely chopped

Kosher salt

12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows

1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows

1 small bunch Swiss chard, stems removed, leaves chopped

2 ounces monterey jack cheese, thinly sliced

4 large eggs

1 avocado, cut into wedges

Slow-Cooker Barbecue Brisket

3 tablespoons packed light brown sugar

1 ½ tablespoons chipotle chile powder

2 teaspoons ground cumin

1 teaspoon celery salt

1 clove garlic, minced

Kosher salt and freshly ground pepper

4 ½ to 5 pounds point-cut beef brisket, trimmed (fat cap intact)

1 ¼ cups ketchup

¼ cup apple cider vinegar

1 tablespoon Worcestershire sauce

Potato salad and cornbread, for serving (optional)

Directions at foodnetwork.com

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