I used some left over brisket that my husband had smoked. Smoked summer sausage will make this just as tasty. Either way you'll definitely be surprised at the great flavor.
3 Large Potatoes Diced
3 TBS oil (I prefer bacon grease for the flavor)
1 Small Onion Diced
1 Small Red Pepper Diced
3 Cloves Garlic Diced
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Red Pepper
2 Cups Chopped Brisket
2 Slices White or Wheat bread lightly toasted
2 Tbs Oil
Shredded Colby Jack Cheese
In a large skilled heat grease. Add potatoes and cook for 10 to 15 minutes or until golden brown. Add remaining vegetables and toss in skillet until well blended. Allow to cook for an additional five minutes until onions, peppers and garlic are tender but not too soft. Add chopped brisket, turn heat to low and cook until meat is soft.
Remove potatoes from skillet and add 2 tablespoons of oil. Gently crack eggs in skillet before oil is heated. Cook eggs until top is left slightly runny and turn. Cook for 2 minutes. Place one spoonful of
potato and brisket over lightly toast bread. Top with a sprinkle of shredded cheese and cooked egg.