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Crispy Smoked Beef Brisket Breakfast Hash Recipe with Sunny-Side Egg

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A quick and easy breakfast hash combining smoky leftover beef brisket, crispy potatoes, sautéed peppers and onions, topped with a perfectly cooked sunny-side egg for a hearty and satisfying meal.

Ingredients

Scale
  • 2 medium russet or Yukon Gold potatoes, peeled and diced (about 1 inch cubes)
  • 1 large bell pepper, diced (red or yellow)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or a mix of olive oil and butter
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • A few sprigs fresh thyme or parsley, chopped
  • 4 large eggs, room temperature
  • About 8 ounces smoked beef brisket, diced into bite-sized chunks

Instructions

  1. Peel and dice the potatoes into roughly ½-inch cubes. Rinse under cold water to remove excess starch, then dry thoroughly with paper towels.
  2. Dice the smoked brisket into bite-sized pieces. Dice the bell pepper and finely chop the onion and garlic. Set aside.
  3. Heat 2 tablespoons of olive oil or a mix of oil and butter in a large skillet over medium heat. Add the diced potatoes, spread evenly, and cook undisturbed for 5 minutes to start crisping.
  4. Toss or flip the potatoes occasionally and cook until golden brown and fork-tender, about 10 more minutes. Season with salt and pepper as they cook.
  5. Push the potatoes to one side of the pan. Add more oil if needed, then add onions and bell peppers. Sauté until softened, about 3-4 minutes.
  6. Stir in garlic and cook for 30 seconds until fragrant. Add the smoked brisket chunks and sprinkle smoked paprika over everything. Stir to combine and let brisket warm through and crisp slightly, about 2 minutes.
  7. Mix the potatoes back in with the veggies and brisket. Taste and adjust seasoning with salt and pepper. Toss in fresh thyme or parsley.
  8. In a separate nonstick pan, heat a teaspoon of oil or butter over low to medium-low heat. Crack the eggs gently and cook until whites are set but yolks remain runny, about 3-4 minutes. Cover pan briefly if needed.
  9. Divide the hash onto plates and top each serving with a sunny-side egg. Break the yolk over the warm hash and serve immediately.

Notes

Dry potatoes thoroughly before cooking to maximize crispiness. Avoid overcrowding the pan to prevent steaming. Use medium heat for potatoes to avoid burning. Cook eggs gently on low heat to keep yolks runny. Leftovers reheat best in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: beef brisket, breakfast hash, smoked brisket, sunny-side egg, crispy potatoes, brunch, easy breakfast, leftover brisket

Find it online: https://realityeats.com/crispy-smoked-beef-brisket-breakfast-hash-recipe-with-sunny-side-egg-easy-and-perfect/