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1
Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat.
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2
Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes.
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3
Stir and continue cooking until golden, about 3 more minutes.
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4
Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes.
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5
Stir in the brisket and cook until heated through.
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6
Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
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7
Stir in the Swiss chard until just wilted, about 2 minutes.
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8
Season with salt, then arrange the sliced cheese on top.
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9
Cook until the cheese begins to melt, about 1 more minute.
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10
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
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11
Add the eggs and season with salt.
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12
Cook until the whites are set, about 3 minutes.
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13
Divide the hash among plates; top each with a fried egg.
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14
Heat the remaining 1/4 cup brisket sauce in the empty skillet.
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15
Drizzle on the hash.
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16
Serve with the avocado.
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17
Per serving: Calories 630; Fat 33 g (Saturated 8 g); Cholesterol 280 mg; Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g
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18
Photograph by Justin Walker
