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 and continue to fry for another 10 minutes. Add mushrooms if desired. Sprinkle with salt and paprika. Stir in brisket and cook over low flame for 10 more minutes. Serve immediately. Serves 8 hungry people.