Brisket Hash and Eggs
A hearty, comforting skillet breakfast featuring crispy brisket hash, golden potatoes, sweet onions, and perfectly cooked eggs, all in one pan.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound cooked beef brisket, chopped into small cubes
- 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
- 1 cup yellow onion, finely chopped
- 1 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon dried thyme
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the vegetables by peeling and dicing the russet potatoes into 1/2-inch cubes, finely chopping the yellow onion, and dicing the red bell pepper. Mince the garlic and set everything aside in separate small bowls.
- Chop the cooked beef brisket into small, bite-sized cubes so that it will crisp nicely in the skillet and distribute evenly throughout the hash.
- Heat 1 tablespoon of the olive oil in a large heavy skillet over medium heat. Add the diced potatoes in an even layer and cook, stirring occasionally, for about 8 to 10 minutes until they begin to turn golden on the edges.
- Add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet. Once the butter has melted, add the chopped yellow onion and diced red bell pepper. Cook for 4 to 5 minutes, stirring often, until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant, making sure it does not brown.
- Sprinkle the smoked paprika, ground black pepper, kosher salt, and dried thyme evenly over the potatoes and vegetables. Toss everything together so the seasonings coat the mixture thoroughly.
- Add the chopped cooked beef brisket to the skillet, spreading it out over the potatoes and vegetables. Gently press the mixture down with a spatula to encourage browning and let it cook undisturbed for 3 to 4 minutes to develop a crispy crust on the bottom.
- Stir the hash, flipping sections so that new areas come into contact with the hot skillet, and cook for another 4 to 5 minutes until the brisket edges are crisp and the potatoes are tender on the inside and well browned on the outside.
- Use a spoon or spatula to make four shallow wells in the hash. Crack one egg into each well, keeping the yolks intact if you prefer runny centers.
- Reduce the heat to medium-low, cover the skillet with a lid, and cook the eggs for 4 to 6 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
- Remove the skillet from the heat and sprinkle the chopped fresh parsley evenly over the brisket hash and eggs for a fresh, bright finish.
- Serve the brisket hash and eggs straight from the skillet, scooping a portion of hash and one egg onto each plate while everything is hot and crisp.