BRISKET HASH

Ingredients

• ​4 cups cubed unpeeled yellow potatoes (1 inch)
• 3 tbsp canola oil, divided
• 2 cups julienned red onions
• 1 1/2 cups julienned red bell peppers
• 3 cloves garlic, finely chopped
• 4 cups shredded Pressure Cooker Beef Brisket (link below)
• 1 cup sliced green onions
• 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled

Directions

1. Cook potatoes in boiling salted water until tender; drain and set aside.
2. Heat 1 tbsp oil in a large non-stick frypan over medium-high heat. Add red onions and red peppers; sauté, until softened, about 5 minutes.
3. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and transfer red onion mixture to a plate; set aside.
4. Heat 1 tbsp oil in same frypan over medium-high heat. Add potatoes and sauté until golden brown, about 9 - 10 minutes.
5. Add remaining 1 tbsp oil to frypan with potatoes. Add Pressure Cooker Beef Brisket and stir to combine; cook, without stirring, until brisket is browned on bottom, about 1 - 2 minutes.
6. Return red onion mixture to frypan. Add green onions and rosemary; cook, stirring, until combined and heated through.