The Adriondack Recipe

Time30m

Serves4

Smoked Brisket & Corned Beef Hash, Jalapeños, Onions., Poached Eggs. Served with White Toast

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Ingredients

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1
Prepare the Hash
In a skillet, heat olive oil over medium heat. Add diced onions and jalapeños, sauté until softened.
2
Add Meats
Stir in the smoked brisket and corned beef, cooking until heated through and slightly crispy. Season with salt and black pepper.
3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack eggs into a bowl and gently slide them into the water, poaching for about 3-4 minutes until whites are set but yolks are still runny.
4
Toast the Bread
While eggs are poaching, toast the slices of white bread until golden brown.
5
Assemble the Dish
Place a generous portion of the brisket and corned beef hash on each plate. Top with poached eggs and serve with toasted white bread on the side.