Jul 14 2026
Restaurants›Cooper's Hawk Winery & Restaurant›Smoked Brisket Hash Recipe

Smoked Brisket Hash Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time45m
Serves4

Peppers, Caramelized Onions, Potatoes, Fontina, Aged Cheddar, Chipotle Crema, Sunny Side Eggs*, Chives

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Meat

Dairy

Condiments

Eggs

Method

Preparation

  1. 1

    Prepare the Vegetables

    Dice the red and green bell peppers and slice the yellow onion thinly. Peel and cube the potatoes into small pieces.

  2. 2

    Cook the Potatoes

    In a large skillet over medium heat, add a splash of oil and the cubed potatoes. Cook for about 10-12 minutes, stirring occasionally, until they start to soften and turn golden brown.

  3. 3

    Caramelize the Onions

    In a separate pan, add a little oil and the sliced onions. Cook on low heat for about 15-20 minutes until the onions are caramelized and golden brown.

Cooking the Hash

  1. 4

    Combine Ingredients

    Once the potatoes are cooked, add the diced bell peppers and smoked brisket to the skillet. Stir well and cook for an additional 5-7 minutes until the peppers are tender and heated through.

  2. 5

    Add Cheese

    Sprinkle the fontina and aged cheddar cheese over the hash. Stir gently to combine until the cheese melts and creates a creamy consistency.

Cooking the Eggs

  1. 6

    Fry the Eggs

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

Serving

  1. 7

    Plate the Hash

    Spoon the brisket hash onto plates. Top each serving with a sunny-side-up egg and a drizzle of chipotle crema. Garnish with chopped chives.

More from Cooper's Hawk Winery & Restaurant