American brisket hash

Ingredients:

• 3 tablespoons of vegetable oil
• 450 g small red-skinned potatoes, quartered
• 1 small red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 360 g of sliced ​​brisket, prepared according to the recipe Slow Cooker Beef Brisket with BBQ Sauce (fat pieces)
• 1 cup sauce from the brisket from Slow Cooker Beef Brisket with BBQ Sauce
• 1 small bunch chard, stems trimmed, leaves chopped
• 60 g cheese, thinly sliced
• 4 large eggs
• 1 avocado, sliced

Preparation:

1. In a large cast-iron skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the potatoes and cook, undisturbed, until golden brown, about 5 minutes. Stir and continue cooking until golden, about 3 minutes more. Add the red onion and jalapeño, season with salt, and cook, stirring, for 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup of the brisket sauce and cook, stirring, until completely absorbed, about 3 minutes.
2. Add the Swiss chard and stir until wilted, about 2 minutes. Season with salt and arrange the cheese slices on top. Cook until the cheese begins to melt, about 1 more minute.
3. Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and season with salt. Cook until the whites are set, about 3 minutes.
4. Divide the potatoes among plates and top with an egg. Heat the remaining 1/4 cup of brisket sauce in the empty skillet. Drizzle it over the potatoes. Serve with avocado.