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Crispy Smoked Brisket Hash with Runny Eggs

Crispy Smoked Brisket Hash with Runny Eggs for Cozy Brunches

Enjoy a delightful Crispy Smoked Brisket Hash with Runny Eggs, combining rich flavors and textures for a perfect brunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Hash
  • 2 cups Smoked Brisket leftover brisket works perfectly
  • 2 large Potatoes cubed and dried well
  • 1 large Onion diced
  • 2 tablespoons Butter or olive oil for dairy-free option
  • 1 teaspoon Smoked Paprika can swap with chili powder
For the Eggs
  • 4 large Eggs fresh eggs yield the best texture

Equipment

  • cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Cut the potatoes into small, uniform cubes and let the brisket sit at room temperature.
  2. Heat a cast iron skillet over medium heat, add butter, and melt completely. Add the potatoes in a single layer and cook for 15-20 minutes.
  3. Stir in the diced onions after the potatoes have crisped up and cook for an additional 5-7 minutes until caramelized.
  4. Carefully add the warm smoked brisket and mix in with the potatoes and onions. Cook for another 3-5 minutes until heated through.
  5. Create small wells in the hash and crack the eggs on top. Cover with a lid and cook for 4-6 minutes until whites are set and yolks remain runny.

Notes

Ensure potatoes are thoroughly dried for optimal crispiness and keep an eye on the eggs to avoid overcooking.