Inas Smoked BBQ Brisket Hash



  • 1 lb Smoke’NFast Brisket, diced
  • 3 Tbsp canola oil, divided
  • 1 large sweet red pepper, sliced
  • 1 large sweet onion, sliced
  • 2 large Idaho Russet potatoes, baked, cooled and diced
  • BBQ Sauce (recipe follows)
  • 8 large eggs, poached medium or as desired

BBQ Sauce

  • 2 cups Sweet Baby Ray’s Original BBQ Sauce®
  • 23  cup Coca-Cola®
  • 2 tsp Spice House Vulcan’s Fire Salt® (or your favorite hot sauce)
  • 2 tsp coarsely ground black pepper




Meal Course:


Dish Type:

Side Dish



  1. In large skillet, heat ½ tablespoon canola oil, sauté red pepper slices until crisp-tender, and set peppers aside.
  2. In same pan, add additional ½ tablespoon canola oil, sauté sliced onions until golden brown, and set onions aside.
  3. In same pan, heat remaining 2 tablespoons canola oil, and add diced potatoes and diced smoked brisket to pan. Press mixture firmly against pan, and allow to brown. Once well browned, add red peppers and onions. Mix thoroughly, and heat through to desired crispness.
  4. Add ¼ cup BBQ Sauce (or more, to taste) to heated hash, and toss.
  5. To plate, divide hash among 4 plates, and top each with 2 poached eggs. Serve with additional sauce on the side.

BBQ Sauce

  1. In small saucepan, combine ingredients, and heat over medium-low heat until mixture starts to simmer.
  2. Lower heat, and simmer 10 minutes. Set aside. Sauce should be relatively thin.