Leftover Brisket & Potato Skillet
- Author
- Desiree 'BlackstoneBetty' Ruberti
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Servings
- 4-6 FamilyStyle
Ingredients
- 1 lb sliced leftover brisket
- 1.5 lb baby potatoes, quartered
- Kernels from 2 ears of corn
- 12 oz queso cheese
- 1 jalapeno, sliced
- ¼ cup diced tomato
- ¼ cup diced red onion
- Wholly Guacamole
- Herdez Avocado Cilantro Street Sauce
- Extra light olive oil
- Butter (garlic herb or unsalted)
- 1 tablespoon garlic paste
Directions
- Preheat your griddle to medium-low heat.
- In a small pot, place the queso cheese on the griddle surface to heat.
- Add 2 tablespoons of olive oil and 2 tablespoons of butter to the griddle, allowing them to melt together. Toss the quartered baby potatoes in this mixture, ensuring they are evenly coated. Allow the potatoes to cook slowly until tender. You can use a dome cover if necessary. You can turn up the heat to medium or medium-high to crisp the outside of the potatoes. Once cooked through, transfer them to a skillet to keep warm on the griddle.
- While the potatoes are cooking, cut the kernels off the corn cobs and place them on the griddle to cook. Add ½ tablespoon of oil, 1 tablespoon of butter, and 1 tablespoon of garlic paste. Cook for 3-5 minutes, then set aside.
- Place the leftover brisket (or any slow-cooked meat leftovers) on the griddle to reheat. Use a spatula and scraper to chop the meat as it cooks. Add the sliced jalapeno to the griddle and cook for 1-2 minutes on each side.
- Assemble your dish by layering the cooked potatoes with the reheated brisket, corn, and queso cheese. Top it all off with diced tomatoes, red onions, guacamole, and a drizzle of Herdez Avocado Cilantro Street Sauce.
- Enjoy your Leftover Brisket & Potato Skillet!