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Savory Smoked Brisket Breakfast Hash with Fried Eggs

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A hearty and smoky breakfast hash featuring tender smoked brisket, crispy potatoes, sautéed vegetables, and topped with runny fried eggs. Perfect for using leftover brisket and making a satisfying morning meal.

Ingredients

Scale
  • 2 cups smoked brisket, chopped into bite-size pieces
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 1 cup mixed color bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh thyme or parsley, chopped (optional)
  • 4 large eggs
  • Optional: hot sauce or chipotle mayo for drizzling

Instructions

  1. Peel and dice 3 medium russet potatoes into ½-inch cubes. Place them in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel.
  2. Heat 1 tablespoon of olive oil or butter in a large cast iron skillet over medium heat. Add the potatoes in a single layer, seasoning lightly with salt. Cook undisturbed for 5-7 minutes until the bottoms start crisping. Flip pieces carefully and continue cooking, stirring occasionally, for another 10-12 minutes until golden brown and tender inside.
  3. Push the potatoes to the side of the pan and add the chopped onion and bell peppers to the empty space with another tablespoon of oil or butter. Cook for about 5 minutes until softened and slightly caramelized. Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant.
  4. Toss the chopped smoked brisket into the skillet and stir to combine with the potatoes and veggies. Cook for 3-4 minutes until heated through and edges get a little crisp. Taste and season with salt and pepper. Sprinkle with fresh thyme or parsley if using.
  5. While the hash finishes cooking, heat a non-stick pan over medium heat with a small amount of butter or oil. Crack 4 large eggs gently into the pan. Cook until whites are set but yolks remain runny, about 2-3 minutes for sunny side up. Cover the pan briefly if you want to speed up cooking without flipping.
  6. Divide the brisket hash onto plates and top each serving with one or two fried eggs. Add a few dashes of hot sauce or chipotle mayo if desired.

Notes

Soak and dry potatoes thoroughly before cooking to achieve crispiness. Use a heavy skillet like cast iron for best texture. Cook potatoes in batches if needed to avoid overcrowding. Add fresh herbs at the end for brightness. Fry eggs last to keep yolks runny. Leftover hash can be reheated in a skillet to maintain crispness; avoid microwaving.

Nutrition

Keywords: smoked brisket, breakfast hash, fried eggs, savory breakfast, leftover brisket, crispy potatoes, brunch recipe

Find it online: https://flurpchef.com/savory-smoked-brisket-breakfast-hash-with-fried-eggs-easy-recipe/