Step 1

Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.

Step 2

Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.

Step 3

Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.

Step 4

Season with garlic powder, salt and pepper.

Step 5

Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.