Classic Favorite
Brisket-Sweet Potato Hash
Roasted Green Beans with Shallots
Ingredients
- 2 Tbsp olive oil
- 3 (8-oz) sweet potatoes, peeled and diced
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, sliced
- 1 organic red bell pepper, chopped
- 1 tsp ground cumin
- 6 slices reserved cooked brisket (from Tex-Mex Beef Brisket recipe), shredded
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add sweet potatoes, salt and pepper; cook 10 to 12 minutes or until browned.
- Add mushrooms, onion, bell pepper and cumin; cook 5 minutes.
- Add shredded brisket; cook 4 to 5 minutes or until thoroughly heated.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 3 shallots, thinly sliced
- 3 Tbsp olive oil
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 400°F.
- Toss together all ingredients on a rimmed baking sheet.
- Bake 18 to 20 minutes or until beans are crisp-tender.
- Season with salt and pepper to taste.
Slow Cooker Meal Plan
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