Print

Savory Smoked Brisket Hash with Fried Eggs

smoked brisket hash - featured image
Print Recipe

A hearty and flavorful breakfast hash featuring tender smoked brisket, crispy Yukon Gold potatoes, caramelized onions, and topped with runny fried eggs. Perfect for busy mornings or weekend brunch.

Ingredients

Scale
  • 12 ounces smoked brisket, chopped into bite-sized pieces
  • 2 medium Yukon Gold potatoes (about 12 ounces), peeled and diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 small red or green bell pepper, diced (optional)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
  • Salt and pepper to taste
  • 4 large eggs (room temperature)
  • Small handful fresh parsley, chopped (for garnish)

Instructions

  1. Peel and dice the Yukon Gold potatoes into roughly ½-inch cubes. Rinse them in cold water to wash off excess starch, then pat dry thoroughly with a clean kitchen towel.
  2. Cut the smoked brisket into bite-sized chunks.
  3. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened and slightly caramelized, about 5-7 minutes. Stir occasionally. Add minced garlic in the last minute of cooking.
  4. Push the softened veggies to the side of the pan, add more oil or butter if needed, then add the diced potatoes in a single layer. Let cook undisturbed for about 5 minutes to get crispy on one side, then stir occasionally for another 8-10 minutes until golden and tender. Season with salt, pepper, smoked paprika, and thyme as you go.
  5. Toss the chopped brisket into the skillet with the potatoes and veggies. Cook for 3-4 minutes, stirring occasionally, until warmed through and starting to get crispy edges. Taste and adjust seasoning if needed.
  6. Heat a small non-stick pan over medium heat with a little butter or oil. Crack 4 large eggs and fry sunny side up or to preferred doneness.
  7. Divide the hash among plates, top each with a fried egg, and sprinkle with fresh chopped parsley. Serve immediately.

Notes

Pat potatoes dry to ensure crispiness. Do not stir potatoes too often early on to build a golden crust. Trim excess fat from brisket to avoid greasiness. Fry eggs separately to control doneness and avoid overcooking the hash. For extra crispiness, finish potatoes under a broiler for 1-2 minutes, watching closely.

Nutrition

Keywords: smoked brisket hash, breakfast hash, fried eggs, savory breakfast, smoked brisket, Yukon Gold potatoes, easy breakfast recipe

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