I had this breakfast casserole for the first time on Wednesday at the Star in Frisco, and really enjoyed it.

Looking online, I found a recipe.

Quote:

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Ingredients

• 1 pound smoked brisket chopped
• 3 pounds russet potatoes or 2 packages refrigerated shredded hashbrown potatoes
• 1 large onion diced
• 1 cups sour cream
• 10 ounce can cream of mushroom soup
• cup melted butter
• 2 tablespoons granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 3 cups shredded cheddar cheese divided
• 2 tablespoons chopped cilantro optional for garnish

Instructions

• Preheat grill to 350,
• In a large bowl, whisk together sour cream, cream of mushroom soup, melted butter with garlic, salt and pepper.
• Peel potatoes and shred on the large side of a box grater.
• Rinse the potatoes 2- 3 times and squeeze out the excess liquid. Place into a 9 x 13 inch casserole dish.
• Reserve 1/2 cup brisket and 1 cup of cheese. Add remaining brisket, remaining cheese, diced onions and sauce to the potatoes.
• Mix well and spread evenly.
• Top with remaining brisket and cheese.
• Bake for 45 minutes to 1 hour or until potatoes are cooked through and casserole is bubbling around the edges.
• Remove from grill and garnish with cilantro if desired.

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This looks pretty accurate, save the cream of mushroom soup. I don't think the casserole I ate had any mushrooms in it, although I can see it needs an additional liquid besides the sour cream. Maybe some chicken or beef stock?

Anyone make this breakfast casserole?

Why does it need more liquid?

My mother made a version of this but with sausage instead of brisket. The cream of mushrooms brings it all together and you don't realize it's even in the dish. Add moisture and umami. Thanks for sharing!

VP at Pierce and Pierce said:

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My mother made a version of this but with sausage instead of brisket. The cream of mushrooms brings it all together and you don't realize it's even in the dish. Add moisture and umami. Thanks for sharing!

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Did your mother use smoked sausage?

The smoke flavor from the brisket is what really impressed me.

It was one of those things where I put a portion of it on my plate to try it, then went back for seconds and filled the whole plate.

This looks remarkably similar to my wife's grandmother's tater tot casserole recipe.

Though I wouldn't call it a breakfast dish as someone did earlier.

Sounds tasty. What restaurant in The Star did you try this at?

d13 said:

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Sounds tasty. What restaurant in The Star did you try this at?

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AFAIK, it was their catering service, so whoever does food service for the Star suites.

Not really a casserole but I've made this Brisket Hash Skillet for several years.. Especially when camping

Very easy with a cast iron skillet and some leftover brisket. I also sub leftover smoked pork butt or chorizo for different variations.

I use about
1 1/2 lbs potatoes diced
1 lb leftover brisket
1 small onion
1 bell pepper or a couple jalapeños
Salt, pepper, garlic powder

Cook the diced potatoes in a couple tbsp oil over med/high heat for about 10min. Should be starting to get soft. Add vegetables and cook til the potatoes are fully cooked and vegetables are as soft/browned as much as you like (another 5-10min). Season with salt, pepper, garlic powder so that the potatoes have good flavor. Then add leftover brisket just til it's heated

Edit: I think it was originally a variation of this recipe which uses chorizo:
Kent Rollins - One Skillet Mexican Hash

Welp, looks like I have another good reason for smoking a brisket sooner than later.

A good cook can do wonders with a bad ingredient…