I was at the Manassas Farmers Market, and as I do often, I picked up some smoked brisket from Pastors Pig BBQ. (Give them a try.) I did this with a purpose to have brisket hash for Sunday breakfast. Peppers, onions, potatoes, hot sauce, brisket, and an egg. I hope you like it.

1/2 pound leftover brisket
1 red pepper, diced
1 poblano pepper, diced
1 white onion, diced
1 pound diced potatoes
2 plumb tomatoes, diced
1 teaspoon garlic, minced
1 teaspoon Mexican oregano
Salt and pepper to taste
2 teaspoons hot sauce
4 eggs

4 tablespoons oil for cooking

In a 12-inch skillet on medium heat, add oil.

Add potatoes and cook for 4 minutes.

Add peppers, oregano, and onion.

Add tomatoes and mix.

Cook for 5 minutes pressing down every minute (we want to form a crust).

Turn potato mixture over and cook until a crust forms on the bottom.

While that is cooking, cook eggs over easy.

Add brisket and cook for 3 minutes.

Plate potato mixture and over-easy eggs.