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Crispy Smoked Brisket Breakfast Hash with Poached Eggs

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A quick and easy breakfast hash combining crispy smoked brisket, tender potatoes, and perfectly poached eggs for a hearty and satisfying meal.

Ingredients

Scale
  • 8 ounces smoked brisket, chopped into bite-sized pieces
  • 2 medium russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small bell pepper, diced (optional)
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped for garnish
  • 4 large eggs, for poaching
  • Pinch of smoked paprika or cayenne pepper (optional)

Instructions

  1. Peel and dice 2 medium potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel.
  2. Cut about 8 ounces of smoked brisket into bite-sized chunks. Optionally toss brisket pieces lightly in almond flour or cornstarch for extra crispiness.
  3. Heat a cast iron skillet over medium heat and add 2 tablespoons of olive oil or butter. Warm until shimmering but not smoking.
  4. Add diced potatoes to the skillet in a single layer. Cook undisturbed for about 5 minutes to develop a golden crust, then stir occasionally to brown evenly. Season with salt and pepper. Total cooking time for potatoes about 15 minutes.
  5. Add chopped onion, minced garlic, and diced bell pepper to the skillet. Stir and cook until onions are translucent and peppers softened, about 4–5 minutes.
  6. Add smoked brisket pieces and continue cooking, stirring occasionally, until brisket edges are crispy and warmed through, about 5 minutes. Adjust seasoning with salt, pepper, and smoked paprika or cayenne if using.
  7. While hash finishes cooking, bring a medium saucepan of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide into simmering water one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.
  8. Divide hash onto plates and top each serving with a poached egg. Sprinkle with fresh parsley or chives. Optionally add hot sauce or flaky sea salt.

Notes

Dry potatoes well before frying to ensure crispiness. Use room temperature eggs for easier poaching. Avoid overcrowding the pan to prevent steaming. Adding a splash of vinegar to poaching water helps eggs hold their shape. If brisket is fatty, drain excess fat before adding veggies.

Nutrition

Keywords: smoked brisket, breakfast hash, poached eggs, crispy potatoes, easy breakfast, leftover brisket, brunch recipe

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