Food & Drink

Have Brisket for Breakfast

Green House Market shares a fast and tasty recipe

green house market recipe!

If your morning meal usually consists of a cereal bar, you’re doing it wrong.

Green House Market chef Ben Hutchison shares an exclusive recipe for a meat and potatoes start to your day. Test-drive this protein-crammed plate and you might find a little more fuel in your tank at 10 a.m.

Slow-Roasted Brisket and Sweet Potato Hash with Eggs
Serves four

1 tbsp. olive oil
½ lb. slow-cooked brisket, cut into ½-in. cubes (buy it from your favorite BBQ joint)
1 sweet potato, peeled and diced into ½-in. cubes
½ red onion, diced
1 clove garlic, minced
8 eggs
Baby arugula
Watermelon radish, diced
Lemon vinaigrette
¼ c. barbecue sauce (try Stubb’s, made in Texas without high-fructose corn syrup)

1. Heat olive oil in a skillet over medium-high heat.

2. Add brisket and sear quickly on all sides for 2 minutes.

3. Add sweet potato, onion, and garlic. Saute with brisket for 2 more minutes.

4. Meanwhile, cook eggs, poached or over easy.

5. Toss arugula and radish in lemon vinaigrette to coat.

6. Place hash in the center of a plate. Top with two eggs and a quarter of the arugula salad. Garnish with a drizzle of barbecue sauce.

Don’t want to cook? Breakfast is now served at Green House Market, 8687 North Central Expressway, in NorthPark Center (214-809-5977 or thegreenhousemarket.com).

Photo: Margo Sivin / Courtesy of Green House Market

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8687 N Central Expy
in NorthPark Center
Dallas, TX 75225