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Crispy Smoked Brisket Hash Browns with Fried Eggs

smoked brisket hash browns - featured image
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A hearty and flavorful breakfast dish combining crispy hash browns with smoky smoked brisket, topped with perfectly fried sunny side up eggs. This easy recipe is perfect for brunch or casual gatherings.

Ingredients

Scale
  • 2 large russet potatoes, peeled and grated
  • 1 cup diced smoked brisket
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 large eggs, fried sunny side up
  • Chopped fresh parsley for garnish

Instructions

  1. Peel and grate the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  2. Rinse the shredded potatoes in cold water to remove excess starch, then dry thoroughly again with a towel.
  3. Dice smoked brisket into bite-sized pieces. Finely chop the yellow onion and mince the garlic cloves.
  4. Heat a large cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once hot, add the onions and garlic, sautéing until translucent and fragrant (about 3-4 minutes).
  5. Add the grated potatoes and brisket, spreading the mixture out evenly. Season with salt, pepper, and smoked paprika.
  6. Use a spatula to press the hash browns down firmly. Let cook without stirring for about 6-7 minutes to develop a golden, crispy crust. Flip carefully and cook the other side for another 5 minutes. If the pan gets too dry, add the remaining butter and olive oil.
  7. While the hash browns crisp, heat a non-stick pan over medium-low heat. Add a touch of butter or oil and crack in the eggs. Cook sunny side up until whites are set but yolks are still runny, about 3-4 minutes.
  8. Serve the crispy smoked brisket hash browns topped with fried eggs. Sprinkle chopped fresh parsley over the top.

Notes

Dry the grated potatoes thoroughly to ensure crispy hash browns. Use a combination of butter and olive oil to prevent burning and add flavor. Cook eggs low and slow for runny yolks. Flip hash browns carefully using a wide spatula to maintain the crust. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a skillet to preserve crispiness.

Nutrition

Keywords: smoked brisket, hash browns, fried eggs, breakfast, brunch, crispy, smoky, easy recipe

Find it online: https://evabake.com/crispy-smoked-brisket-hash-browns-with-fried-eggs-easy-recipe/