Chef Jess Pryles says you can have delicious brisket for breakfast. She makes a brisket hash with brisket fat fried eggs.
Brisket Hash with Eggs
1 cup leftover smoked brisket
3 medium sized potatoes, cut into small cubes
2-3 tablespoons smoked brisket fat (or oil)
1/2 onion, diced
1 bell pepper, diced
1 jalapeno, optional
1/4 cup shredded cheese (cheddar recommended)
1 tablespoon salt
Place a large skillet over medium heat and add 2 tablespoons of brisket fat. Fry the onions and potatoes until they have colored, about 20 minutes.
Add in the brisket, seasoning and bell peppers and cook a further 5 minutes until peppers have softened.
Use a wooden spoon to create four wells in the hash, and add a small amount of brisket fat to each well, then crack an egg in.
Sprinkle the top of the skillet with the cheddar, then wait until cheese has melted and the egg whites are set, then serve immediately.