It Became Hash

RhumAndJerk

At this point I am almost happier the day after I cook a brisket than I am the day I cook one. Last night as I was trimming the fat from the meat for dinner, the vision of roast beef hash started to fill my head. I had the kids get four potatoes, an onion, a carrot and a little celery. I diced all of them up and tossed them in a cast iron skillet with some peanut oil. In order to help the potatoes to cook quickly, I figured that a little steam was needed. Well, the beer in my hand solved that problem nicely. It was about a half cup of liquid. I let everything sit for ten minutes.[p]After that amount of time, I noticed the veggies were sticking a little. I loosened up the potatoes with a stiff shot of Jim Beam (They were much happier after that) and I added the diced brisket meat. Now, keep in mind that the rub on the brisket was basically DP Red Eye Surprise. I mixed everything up to coat the veggies with the rub from the meat. I let skillet continue to cook for another ten minutes.[p]When the timer rang, it was time to eat. We served the hash simply with a salad. In hindsight, I should have fried an egg to top off the hash. I had the leftovers for lunch today. There is no denying the smoky flavor that the BGE gives the meat and the unique flavor of Dizzy Pig Red Eye Surprise.[p]Just sharing,
RhumAndJerk[p]

Lawn Ranger

RhumAndJerk,
I love hash. That sounds awesome![p]Mike