Tender brisket is a tasty addition to this potato and pepper hash. Brisket usually requires a long slow braise, but you can speed up the process by making it in a pressure cooker using our Pressure Cooker Beef Brisket recipe.

Yield: Serves 6.



  • ​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


  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.
Nutritional analysis per serving:


477 calories, 31.3 g fat, 25.6 g protein, 22.8 g carbohydrate, 3.9 g fibre, 319 mg sodium