Brisket Potato Hash Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Dice the breakfast potatoes into small cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and season with salt and pepper. Cook until golden brown and crispy, about 15-20 minutes, stirring occasionally.

2. 2

   Add Brisket and Corn

   Once the potatoes are crispy, add the chopped brisket and corn to the skillet. Stir well to combine and cook for an additional 5-7 minutes until everything is heated through.

3. 3

   Cook the Eggs

   In a separate pan, heat the remaining tablespoon of olive oil over medium-low heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

4. 4

   Assemble the Hash

   Plate the brisket potato hash mixture and top each serving with a sunny-side-up egg. Garnish with diced tomato, pickled onion, drizzles of white sauce, and herb chimichurri.