Smoked Brisket Hash Recipe

Warm and sauce brisket

In a medium bowl combine shredded smoked brisket with 1/4 cup of the spicy BBQ sauce, apple cider vinegar and hot sauce (if using). Toss to coat. This adds moisture and ties the brisket to the hash. Reserve remaining 1/4 cup BBQ sauce for finishing.

If brisket is cold from the refrigerator, warm it gently in a small saucepan over low heat or in a microwave for 45–60 seconds until just warm; avoid overcooking so it stays tender.

Preheat a 10–12 inch cast-iron skillet over medium-high heat for 2–3 minutes.

Add 1 tablespoon neutral oil to the hot skillet. When oil shimmers, add diced sweet onion and both bell peppers. Sauté, stirring occasionally, for 4–5 minutes until softened and beginning to brown at the edges.

Add minced garlic and sauté 30–45 seconds until fragrant.

Add the cooked home fries to the skillet, spreading them in an even layer. Allow them to cook undisturbed for 2–3 minutes so they develop a golden crust, then stir and press down with a spatula. Continue cooking 4–5 minutes, turning pieces so multiple sides get crisped.

Season the vegetables and potatoes with smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste a small piece and adjust seasoning if needed.

Add the warmed, sauced brisket to the skillet, distributing it evenly among the potatoes and vegetables. Stir gently to combine and cook 2–3 minutes so brisket warms through and edges get slightly caramelized.

Using the back of a spoon or spatula, make two shallow wells in the hash in the skillet (one for each egg). Reduce heat to medium-low.

In a small pan over low heat melt the butter to clarify slightly (or use the same skillet space if large enough). Add 1 teaspoon of the reserved BBQ sauce into the butter and swirl once to incorporate — this flavors the eggs' base (optional).

Heat a nonstick skillet over medium-low and add a little butter or oil, or if room in the cast-iron skillet exists, wipe a small area and add butter. Crack the eggs gently into the wells, being careful not to break yolks. Cook sunny-side up for 3–4 minutes until whites are set but yolks remain runny. For slightly set yolks, cover the skillet for 30–60 seconds.

Season eggs lightly with a pinch of salt and pepper.

Spoon the remaining 1/4 cup spicy BBQ sauce over portions of the hash or serve alongside. Sprinkle chopped parsley and sliced chives (or green onions) over the entire skillet.

Serve straight from the cast-iron skillet: divide into two portions (or one large) and top each with a sunny-side up egg. Provide extra hot sauce or BBQ on the side if desired.