Name: Country Hash
Cook time: 1 1/2 hr
Total time: 6 hr (includes making brisket)
Yield: Makes 6 servings
Ingredients: Braised beef brisket; 1/4 cup Dijon mustard; 3 tablespoons Worcestershire sauce; 2 medium fresh poblano chiles (1/2 pound total); 1 medium Yukon Gold potato (1/2 pound); 1 medium rutabaga (1/2 pound); 1 medium Fuji or Gala apple; 1 stick plus 3 tablespoons unsalted butter, divided; 1 small white onion, finely chopped; 1 medium red bell pepper, cut into 1/2-inch pieces; 6 large eggs

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Country HashJohn Kernick

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chefs days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.

Cooks' note:

Hash, without brisket, can be cooked 1 day ahead and chilled. Bring to room temperature before using.

Recipe notes

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