Prep 15 mins
Cook 25 mins
If you, like me, are a hard-core Texan and prefer a little (or a lot of) zip to your food... THIS is for you. I make this for my family every time we smoke a brisket (provided there are any left-overs, of course). Don't let it scare you... my children have been eating this since they were 3 and 5... but if you don't like it as spicy, you can subsitute any other pepper for the jalapenos... or seed and devein the jalapenos.
- 1 large sweet onion, chopped (preferably Texas Sweet)
- 5 fresh jalapenos, chopped
- 5 medium idaho potatoes, peeled (or not)
- 3 -4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 (10 ounce) can Rotel Tomatoes (I prefer extra-hot, but any heat level can be used)
- 2 cups left-over mesquite-smoked beef brisket, chopped
- salt & freshly ground black pepper
- sharp cheddar cheese (optional)
- sour cream (optional)
- In a large skillet, heat 1 tablespoon butter over medium-high heat.
- Add onions, and let cook for 5 minutes, stirring occasionally.
- Add the jalapenos, and cook until bright green (about 3 minutes), stirring constantly.
- Lower the heat to medium, add the olive oil to the skillet.
- Add the potatoes and cook, stirring occasionally until the cubes go from opaque to translucent.
- Add the minced garlic, stir, and let sit for 1 minute.
- Sprinkle in the spices and Worcestershire sauce and stir to coat.
- Add the Rotel tomatoes and left-over meat, raise the heat to medium-high, and cook until the moisture is completely out of the pan and the potatoes and onions start to get brown edges.
- Spoon into bowls and add cheese and sour cream, if desired (they do make a lovely creamy contrast to the spicy mixture, so I highly recommend using them).