BBQ brisket refreshed with vegetables: tender sweet potatoes, crisp red cabbage, and smoky poblano and jalapeño peppers.
We all love desserts, but sometimes you need a colorful, savory dish to balance things out. This BBQ brisket hash combines bright orange sweet potatoes, purple cabbage, and green peppers for a dish that’s as pretty as it is satisfying.
The recipe here was inspired by a meal-prep service we tried a few months ago. It’s a prepared-meal company focused on gluten-free, dairy-free, soy-free, paleo, and other allergen-friendly options. After sampling several of their dishes, I adapted one favorite into this version you see here.
We’ve been ordering from them weekly and enjoyed many of their meals, but this brisket hash stood out enough that I set out to recreate it at home. The result is very close to the original and has become a weeknight favorite.
This recipe joins my savory and healthy choices sections. It’s straightforward, bright, and perfect for using seasonal produce from the store, CSA, or your garden.
The base of this hash is diced sweet potatoes. They act as the main carbohydrate and provide the “hash” texture. Cooked in a hot pan, the cubes become tender on the outside while retaining a slightly firm bite so they’re not mushy. Start by cooking them alone for about 10 minutes.
Next come the peppers: one poblano and two jalapeños, seeded if you prefer milder heat. Leaving seeds in will make the dish noticeably spicier. These peppers add both flavor and a little crunch while softening enough to meld with the other ingredients.
Red cabbage provides the crunchy component. When coarsely shredded and cooked briefly, it softens slightly but still keeps a satisfying bite that contrasts nicely with tender brisket.
After adding the cabbage and peppers, cook the vegetables and sweet potatoes together for about 15 more minutes, until everything is just tender.
One pound of cooked, shredded brisket is the star protein for this hash. Prepare and shred the brisket before beginning the hash, then add it to the pan near the end along with any juices. Let it warm through for 2–3 minutes, then remove from heat.
Serve with your favorite BBQ sauce on the side — or, if you prefer, cook the brisket in sauce from the start. Either approach works; adding sauce at the table lets each person control the level of sauciness.
This hash is an excellent way to enjoy brisket while packing in a variety of fresh vegetables. It’s simple enough for weeknights and colorful enough to make dinner feel special again.
Although the pan time totals about 25 minutes, the process mainly involves stirring and watching for browning, not intensive hands-on work. If you prefer, prep ingredients in advance, refrigerate them, and finish the dish at mealtime.
Simple, fast, and genuinely beautiful on the plate.
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BBQ Brisket Hash
Ingredients
- 3-4 Tablespoons (45-60mL) olive oil
- 4 medium sweet potatoes peeled and cubed
- 1 small head of purple cabbage coarsely shredded (about 4 1/2 cups)
- 1 poblano pepper seeded and diced
- 2 jalapeño peppers seeded and chopped
- 1 pound cooked beef brisket shredded (reserve juices)
- BBQ sauce of your choice store-bought or homemade; spicy if you like heat
Instructions
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Heat the oil in a large skillet over medium heat. Add the sweet potatoes and stir frequently for about 10 minutes to prevent sticking and promote even browning.
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Add the shredded cabbage, poblano, and jalapeños. Continue stirring for another 15 minutes, or until the potatoes and peppers are just tender.
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Stir in the shredded brisket and any reserved juices. Cook for 2–3 more minutes to heat through. Remove from heat and serve with BBQ sauce to taste. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will affect the estimated nutrition.