It’s brisket week here at our kitchen studio and at AZ cooks we believe in one thing above all others and that is culinary literacy. If you want to cook you should know how to cook and you should know the techniques behind it. So that your food-life is as rich as possible. So if you’re making brisket and you learn how to do brazing of a large cut
of an animal, you should know what to do with all those leftovers too. I mean, it’s this: you know we all have busy lives, we’re picking up the dry-cleaning, we’re
running kids to practices, we’re trying to feed a family, quickly and easily and
efficiently. So if you can make a brisket on a Sunday, you can make a breakfast
hash on a Tuesday morning or hash for lunch or hash for Wednesday night dinner
who doesn’t love breakfast for dinner? I do. So let’s get right into it.
Everything starts with a nice little plop of butter. These are yellow potatoes, these potatoes
were leftovers from cooking our brisket. A little bit of celery, fennel. I adore fennel.
It’s got fresh anise flavor, it’s very green and vegetal it,
has the texture of celery. Some of my carrots, let’s get a little pepper on there. I have these beautiful shallots. A little bit of parsley, we’ll finish the
dish with that. I’m gonna put this thyme in and I’m just gonna nestle it in there.
Come on over here you can see that I’m getting nice brown color on all of my
potatoes. You want to make sure that your potatoes are browning because nobody likes hash that
doesn’t have crispy potatoes. To me, the next thing that I want to add
is my leftover cubed brisket, because that’s gonna take a while to heat up.
And I’ve left it cut kind of big. And I’m gonna add some of my vegetables on.
I just want to put crust on one side of that brisket. I mean we already browned it,
we’ve braised it, it’s got a lot of roasty flavor in it. So I’ll just let these vegetables sort of warm up on top of it. Okay I’ll take half the parsley, sprinkle that in.
Take the opportunity to season. So pick up a piece of brisket and turn it over. Oh look at that! How is that for carmelization? I think in the Encyclopedia Britannica under Maillard reaction, there should be a picture of that piece of meat and that dangling little piece of deckle on there is just unbelievable. I want some fresh raw onion flavor, I’m gonna use a scallion. Alright, so leave our thyme sprig behind. I mean, that my friends, is a
beautiful plate of hash… no it’s not! What about a fried egg? I like to hard sear my fried eggs in
brown butter, and the reason is very simple: if I don’t do that then, I don’t have those wonderful crispy burnt edges. And of course the perfect way to garnish your hash.
And if that fried egg isn’t decadent enough, Yes, if I have small bits and obviously this is a big bit but if I have small bits of my leftover onion gravy from my hash. What’s better than a little drizzle of that around there?
That just went from perfect, to out-of-this-world!