In a large pot, heat olive oil over medium-high heat. Season the brisket with salt, pepper, and smoked paprika. Sear the brisket on all sides until browned, about 5-7 minutes.

Add Aromatics

Add chopped onion and minced garlic to the pot, stirring until the onion is translucent, about 3-4 minutes.

Braise the Brisket

Pour in the beef broth, ensuring the brisket is submerged. Bring to a simmer, cover, and reduce heat to low. Cook for about 3 hours until the brisket is tender.

Prepare Potatoes

In a large skillet, heat some oil over medium heat. Add the diced potatoes and cook until golden and crispy, about 10-15 minutes.

Scramble Eggs

In a bowl, whisk together the eggs, season with salt and pepper. Pour into a non-stick skillet and scramble over medium-low heat until just set.

Assemble the Hash

Once the brisket is cooked, shred it and mix it with the crispy potatoes and shredded Gouda cheese. Serve the hash with scrambled eggs on top.

Make Charred Corn Mayo

In a bowl, mix the charred corn and mayonnaise. Adjust seasoning with salt and pepper to taste.

Serve

Plate the brisket and gouda hash with a generous dollop of charred corn mayo and a spoonful of tomato jam on the side.