Smoked brisket hash

[Dustin Flavell]

So heading out on our annual house boat trip. Wife and I have breakfast duty. Wanting to do it a little different this year so we decided to do brisket hash one morning. I have a great recipe but I need to decide since I have both in the freezer. Point or flat? Wife says point since it’s fattier and Yummier in her opinion. I am thinking flat since it’s leaner and easier to dice. What say you???

 

[timothy]

Flat might dry out in a hash compared to a point. If you could, could you go half & half?

 

[Bruno]

That’s easy, 50-50, I want some with a runny egg or 2.

 

[Dustin Flavell]

Flat might dry out in a hash compared to a point. If you could, could you go half & half?

I got both so yes. Good call. Thanks!

 

[Timothy F. Lewis]

Just make sure to add some CREAM when you mix it up, that will help keep it moist. I learned that from a friend that was executive chef at the Gull Lake Country Club. It’s worked for me every time!

 

[Timothy F. Lewis]

I was going to bring the leftovers from the last batch up to the cottage. Alas, it was left in the freezer. Old Bill was one helluva chef, I’m really happy to have known him. I learned some great tricks from him, the cream in the hash thing, a dollop of sour cream in scrambled eggs. Light and fluffy results!