Brisket Hash

2 Tbsps. unsalted sweet cream butter 2 large Idaho potatoes, 1/4-inch dice 2 large sweet potatoes, 1/4-inch dice Salt and pepper, to taste 4 cloves garlic, thinly sliced 1 medium onion, diced ½ teaspoon paprika Pinch of cayenne pepper, optional 1lb leftover, cooked beef brisket, roughly diced, plus ¼ - ½ cup braising liquid Heat butter in large saucepan over high heat. Cook Idaho and sweet potatoes until browned, approximately 10 minutes. Season with kosher salt while cooking. Turn heat down to medium and add garlic, onion, paprika and cayenne and cook another 10 minutes. Add brisket and some of the braising liquid, scraping bottom of the pan with a spatula or wooden spoon to clean off anything stuck. Add more braising liquid if pan seems dry and bring to simmer to bring all ingredients together. Season to taste if you feel it needs more. Serve with fried egg on top and a side of Texas toast for a complete meal. YUM!