Brisket Hash

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4 tablespoons cottonseed oil 4 (15 ounce) cans sliced potatoes, drained 1 onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 lb. mushrooms, sliced (optional) 2 teaspoons kosher salt 2 teaspoons paprika Leftover brisket from Yom Tov, cut into chunks Sauté potatoes in oil until crisp– about 20 minutes. Add onion and peppers…

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