HOUSE HASH

Not as potent as the stuff you're thinking of; but just as delicious.

I had plenty of brisket left over, so I cut it into chunks, got a spot of oil popping and added some onions. Once they cooked down, in with the beef. The beef should fuss a bit; it should sigh and sizzle and at that point you've got to apply some pressure to it with a spoon or spatula; force it to give up its shape and shred.

The onions and beef will begin to stick. Have some stock on hand so that does not happen. Loosen periodically with splashes of stock and then add some cooked potatoes, chopped roughly. Season with black pepper and Worcestershire. When the potatoes begin to take on caramel color, it's done. Add a glug of balsamic or cider vinegar off the heat. A fried egg is essential as is mustard or ketchup. It's breakfast time.

Photos: (a) steaming house hash; (b) breakfast!