Bring a pot of water to a boil over medium heat on the stovetop. There should be just enough water in the pot to completely cover the diced potatoes. When the water is boiling, add the potatoes and parboil for about 3-5 minutes until they are slightly tender but not fully cooked. Drain potatoes and set to the side.

Preheat griddle on low.

When griddle is hot, add a bit of your favorite cooking oil to the surface. Add the parboiled potatoes to the oil and begin to cook. Season potatoes with Pit Boss Southwest BBQ Rub (or your favorite all-purpose or Southwest blend seasoning). Allow the potatoes to cook for about 4-5 minutes on the first side untouched so they develop a nice char. Then, toss them together and continue to cook.

While potatoes are cooking, add onions and peppers to a bit of oil on the griddle. Season the vegetables and begin to cook them the same way that you did the potatoes, allowing them to cook untouched for 4-5 minutes on the griddle before starting to sauté. Potatoes and all vegetables should be cooked at the same time on the griddle, but in separate areas.

When potatoes and vegetables are about 75% cooked through, toss them together and continue to let cook on the griddle.

Add chopped leftover brisket (or other cooked meat) to the griddle in a bit of oil. Season meat with your Southwest seasoning and cook until heated through.

Combine the meat, vegetables, and potatoes and move to the side of the griddle. Scrape down the griddle surface to remove any leftover food particles or fond and make room to cook the eggs.

Add a bit of oil or butter to the clean part of the griddle surface. Cook 4 eggs in the oil or butter, to your liking. Sunny side up is recommended for this breakfast hash.

When the eggs are done cooking, plate your hash by adding the meat and vegetable mix to a plate. Top with cooked eggs, and then add your favorite hash toppings like hot sauce, pico de gallo, salsa, etc. Enjoy!