1 onion chopped
6 red potatoes chopped
1 red pepper diced
Leftover brisket, chopped and shredded.
In olive oil and a little butter (be careful not to run at such a high heat that olive oil burns) sauté chopped onions, diced peppers and chopped red potatoes (no need to peel potatoes, this dish is a little rustic). When the potatoes are starting to brown and seem almost cooked, add left over brisket chopped and shredded.
Continue to cook. Use a spatula, now, to flip, potato, brisket mixture so you start to brown it a little like a pancake. Don’t worry if you can only flip part at a time, you can always smoosh it back together.
Serve soft or crisp depending on your taste.
Top each serving with one or two poached eggs. Serve with ketchup and toasted leftover challah.