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Savory Smoked Brisket Hash Recipe with Perfect Poached Eggs

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A hearty and flavorful brunch dish featuring smoky brisket, crispy potatoes, caramelized onions, and perfectly poached eggs. This recipe balances texture and taste for a satisfying weekend morning meal.

Ingredients

Scale
  • 8 oz smoked brisket, chopped into bite-sized pieces
  • 2 medium russet potatoes (about 14 oz), peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • A handful of fresh parsley or thyme, chopped
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or butter
  • 4 large fresh eggs
  • 1 tablespoon white vinegar (optional)

Instructions

  1. Peel and dice the russet potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean towel.
  2. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the potatoes in a single layer. Let them cook undisturbed for about 5 minutes to form a golden crust, then stir occasionally for another 10 minutes until tender inside and crispy outside. Season with salt and pepper as you go.
  3. Push potatoes to the side and add the chopped onion. Cook until translucent and starting to caramelize, about 5 minutes. Add the minced garlic and cook for 1 minute more, avoiding burning.
  4. Stir in the chopped smoked brisket and smoked paprika. Cook just until heated through, about 3-4 minutes, allowing flavors to meld. Taste and adjust seasoning with salt and pepper.
  5. Fill a medium saucepan with water and bring to a gentle simmer. Add 1 tablespoon white vinegar (optional). Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to remove and drain on a paper towel.
  6. Stir fresh herbs into the hash, then plate generous portions. Top each serving with a perfectly poached egg, a sprinkle of extra parsley, and a fresh crack of black pepper.

Notes

Use fresh eggs for best poaching results. Rinse and dry potatoes thoroughly to ensure crispiness. Avoid overcrowding the skillet to prevent steaming. Adding vinegar to poaching water helps eggs hold their shape. Reheat leftovers gently in a skillet to maintain crispiness; poached eggs do not reheat well.

Nutrition

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

Find it online: https://evabake.com/savory-smoked-brisket-hash-recipe-with-perfect-poached-eggs-easy-and-delicious/