
Ingredients
2 | tablespoons olive oil |
2 | pounds Yukon gold potatoes, peeled and diced |
1 | medium yellow onion, chopped |
3 | small tomatoes, diced |
1 | jalapeño pepper, diced |
2 | cloves garlic, crushed |
1 | teaspoon ground cumin |
1 | pinch crushed red pepper flakes |
1 | (16-ounce) package SADLER’S SMOKEHOUSE® Sliced Beef Brisket |
½ | cup chicken stock |
1 | teaspoon honey |
1 | teaspoon minced chipotle en adobo |
1 | tablespoon cold unsalted butter |
Salt and pepper to taste | |
Fried eggs, sliced avocado and fresh cilantro for serving |
Directions
In large skillet over medium-high heat, heat oil. Add potatoes. Cook 5 minutes or until potatoes begin to brown.
Add onion, tomatoes, jalapeño pepper, garlic, cumin and red pepper flakes. Cook 12 to 15 minutes or until vegetables are caramelized and potatoes are softened and browned.
Add brisket, stock, honey, and chipotle pepper. Cook 5 to 6 minutes or until warmed through. Add cold butter. Season with salt and pepper to taste. Serve with eggs, sliced avocado and cilantro.