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Brisket & Sweet Potato Hash

By Trish Lobenfeld

Yields 2 1/4 lbs.

Ingredients

3/4 lb. leftover brisket, cut into 6 equal pieces
1 large sweet potato, peeled and cut into 2-inch; chunks
1 medium rutabaga, peeled and cut into 2-inch chunks
1 small onion, peeled and quartered
2 garlic cloves, peeled
Salt and freshly ground pepper, to taste
1 tablespoon olive oil
Leftover brisket gravy, reheated

Method

Set up a meat grinder or place the shredder blade in a food processor. Grind or shred the brisket, sweet potato, rutabaga, onion and garlic, alternating each ingredient. Season with salt and pepper, mix well, set aside. Pour the oil in a large sauté pan or iron skillet over medium-high heat. Scoop the hash mixture into the hot pan, patting it firmly into a 1/2-inch thickness across the pan. Reduce heat to medium, cooking to crisp the bottom of the hash, approximately 5 minutes.

Turn in sections to cook and crisp the other side. Adjust seasoning and serve with the gravy.

Credit
Trish Lobenfeld, an Instructor in the Department of Nutrition, Food Science and Public Health at New York University has contributed the above recipe.