Brisket-Loaded Hash Browns

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Recipe Intro From taylorjackzen

Loaded hash browns have taken the internet by storm, and for good reason! They’re easy to make and are a satisfying snack or lunch. These brisket-loaded hash browns are topped with tender and juicy brisket, then loaded up with delicious toppings like cheese, ranch, barbecue sauce, and chives.

Recipe Description

This brisket recipe yields more than you need for the loaded hash browns, providing you with delicious leftovers. Use the extra brisket in sandwiches, tacos, or salads, or reheat it for a quick and hearty meal. Store any remaining brisket in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

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  • Recipe Card
Prep time 15mins
Cook time 8hrs
Serves or Makes: 4 servings

Recipe Card

For the Crockpot Brisket

ingredients

  • 3-4 pounds beef brisket
  • 1/2 cup yellow mustard
  • 1 onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup beef stock
  • 1/2 cup barbecue sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Loaded Hash Browns

ingredients

  • 4 frozen hash browns
  • 1 cup cooked brisket (above), diced
  • 1/4 cup ranch dressing, for topping
  • 1/4 cup barbecue sauce, for topping
  • 1/2 cup shredded cheddar cheese, for topping
  • Fresh chopped chives, for garnish ⠀

Method

  • Step 1

    Trim excess fat from the brisket, leaving a thin layer for flavor and moisture. Season the brisket generously with salt and pepper.

  • Step 2

    Drizzle one side of the brisket with half of the yellow mustard. Using your hands, rub the mustard into the brisket evenly.

  • Step 3

    Flip the brisket over and do the same on the other side with the remaining mustard.

  • Step 4

    In a bowl, mix together the beef broth, barbecue sauce, Worcestershire sauce, brown sugar, apple cider vinegar, liquid smoke, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).

  • Step 5

    Place the sliced onions and minced garlic in the bottom of the crockpot. Lay the seasoned brisket on top of the onions and garlic.

  • Step 6

    Pour the sauce mixture over the brisket, ensuring it's evenly coated.

  • Step 7

    Cover the crockpot with the lid and cook on low heat for 480 minutes (8 hours), or until the brisket is tender and easily shreds with a fork.

  • Step 8

    Once the brisket is cooked, remove it from the crockpot and let it rest for a few minutes before slicing against the grain.

  • Step 9

    Preheat oven to 400°F and cook hash browns according to package instructions.

  • Step 10

    Once cooked, spread a thin layer of ranch dressing on top of the hash browns.

  • Step 11

    Dice 1 cup of the brisket into small, bite-sized pieces and top hash browns evenly, followed by a sprinkle of cheddar cheese.

  • Step 12

    Place hash browns back in the oven for 5-8 minutes, until the cheese is melted.

  • Step 13

    Remove hash browns from the oven and top with a drizzle of remaining ranch dressing, barbecue sauce, and a sprinkle of chives.

  • Step 14

    Enjoy the brisket-loaded hash browns immediately.