Hi! This fun recipe post is sponsored by Yellowbird Sauce, but all opinions are my own. I hope you love this spicy brand as much as I do! 

Cozy autumn weekends at home, homemade brunch meals consumed while binge-watching Parts Unknown on Netflix, and spending time in the kitchen with my boo… These are a few of my favorite things.

It’s officially holiday season around here (November 1 hit, and I started planning all of my Thanksgiving/Christmas meals and activities and decorating my home!) and I’m interested in all things cozy, festive, and seasonal right now. #notashamed.

I don’t often share recipes with y’all, but this is is just too good (and too easy) to not mention! Last weekend, Nate and I threw together the tastiest, easiest breakfast hash ever with Yellowbird Sauce, aka my favorite hot sauce brand in the world.

Most of the best tacos joints in Austin have a couple bottles of this stuff available, because it’s so dang good.

Yellowbird Sauce Is:

Made deep in the heart of Texas

Blended from fresh fruits and veggies for a thick, hearty sauce

Available in pretty much any level of spice you can handle

They have these freaking adorable travel size bottles that I got recently. Each bottle is just 2.2 oz, and the entire pack is something like $15. (Ooh, just had a thought! These would make really fun Texas stocking stuffers at Christmas!)

I tasted them all, and decided that the Habanero is my sweet spot. I can’t do the Ghost Pepper. I literally can not even.

My brisket + sweet potato hash recipe is really more of a guidline. If you’ve read this blog very much, you know that my husband is the #domesticboo and I’m really just the sous chef. I typically flounder my way through a recipe while he’s the one with made knife skills. So he and I created this easy recipe that literally anyone (including myself, ha!) can make.

You could swap out ingredients, too. I used brisket, but you could use sausage. I chose sweet potato, but butternut squash would also be delicious. I covered mine with Yellowbird habanero sauce, but the jalapeño sauce would be equally awesome.

Brisket + Sweet Potato Hash

You’ll need:

• 1/2 lb of cubed brisket (Get the best brisket you can find in your town. I got mine at Terry Black’s and asked them to slice it really thick. Need recs for Austin? Check out my favorite bbq joints right here.) 
• 1/2 a yellow onion, diced
• 2 sweet potatoes, cubed.
• 8 oz brussels sprouts, chopped in half, woody ends cut off,
• olive oil, salt, pepper, herbs for seasoning (I used thyme and rosemary.)
• A bottle of Yellowbird Habanero Sauce

^ You’ll probably also need a cup of coffee while you make Sunday morning brunch…

Dice the sweet potatoes, mix them with some olive oil, salt, pepper, and rosemary sprigs, then pop them in the oven at 400 degrees for about 30 min. Add the Brussels sprouts to the oven after 10 min. (They won’t need quite as long as the sweet potatoes.)

Stir halfway through so they get a nice even, caramelized color on them.

Meanwhile, chop the brisket into hearty chunks. Toss it in a cast iron skillet to heat it up, and let some of that delicious brisket fat render out. You’ll use this to sauté the onion.

Dice your onion. If you cut it into even pieces, it’s going to cook more evenly. (Captain obvious over here…) Psst: this video helped me greatly with my onion chopping skills.

Now comes my favorite part, because it’s when the whole house starts to smell delicious: sauté that diced onion in the hot, rendered brisket fat. The smell is going to make you insanely hungry. Make sure the stove is turned down and the onion is cooked low and slow, the same way that brisket was smoked.

When it’s done, add the brisket back in to heat it all up.  Add a drizzle of Yellowbird Habanero Sauce. Add another drizzle if you’re feeling extra spicy this morning.

The sweet potatoes and Brussels should be done by now. Grab those out of the oven, and dump them into the skillet on the stove with the meat and onions.

Give it all a big stir.

This is big enough for about 4 people (especially if you add a fried egg on top, which I didn’t.) Pour the entire thing in a large serving vessel, and then pour a generous drizzle of Yellowbird Habanero Sauce on top.

Holy yum. Y’all, I’m not lying when I say that I ate this for three meals in a row! It was just as good for lunch the next day as it was for Sunday morning brunch. Also, I just have to mention how thankful I am to live in a state with great hot sauce. Thank you, Yellowbird, for keeping my life spicy!

Check out all of the insanely delicious Yellowbird Sauce flavors here! 

**Photos by Kiera Jane