Brisket Skillet Hash Recipe
Slow-roasted Angus brisket over a savory hash of potatoes, onions, and peppers, topped with creamy brisket gravy, a fried egg, and fresh avocado.
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Ingredients
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Brisket
Hash
Gravy
Toppings & Finish
Method
Brisket
- 1
Season brisket
Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mix evenly over the brisket on all sides and let rest at room temperature for 30 minutes (or refrigerate overnight wrapped and bring to room temperature before cooking).
- 2
Sear and slow-roast
Preheat oven to 300°F (150°C). Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear brisket fat-side down for 4–5 minutes until deeply browned, then sear the other sides 3–4 minutes each. Add 2 cups beef broth to the pan (or enough to come up 1/3 the side of the brisket) and bring to a simmer. Cover with a tight-fitting lid or foil and transfer to the oven. Roast until fork-tender, about 3 to 3½ hours (internal temp ~195°F–205°F). Remove the brisket and let rest 20 minutes before shredding or slicing into 1/2-inch pieces. Reserve pan juices for the gravy.
Hash
- 3
- 4
Cook vegetables
Heat 2 tablespoons vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add diced onion and peppers and sauté 4–5 minutes until softened and beginning to brown. Add minced garlic, smoked paprika, dried thyme, salt and pepper; cook 30–45 seconds until fragrant.
- 5
Crisp potatoes
Push the vegetables to the side, add a little more oil if needed, then add the par-cooked potatoes in a single layer. Let the potatoes sit undisturbed 3–4 minutes to get a brown crust, then toss and press again to crisp additional sides. Continue until potatoes are golden and crisp, about 8–10 minutes total. Stir in chopped brisket pieces and heat through for 2–3 minutes so the meat picks up hash flavors. Taste and adjust seasoning. Stir in chopped parsley just before serving.
Gravy
- 6
Make gravy
After removing the brisket from the roasting pan, skim 2 tablespoons of fat/drippings into a small saucepan (reserve juices separately). Over medium heat whisk in 2 tablespoons flour and cook 1–2 minutes to form a roux. Gradually whisk in 1.5 cups beef broth and 1 teaspoon Worcestershire sauce, scraping up browned bits. Simmer until slightly thickened, 3–5 minutes. Stir in 2 tablespoons heavy cream, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the gravy is too thick, whisk in reserved brisket juices a tablespoon at a time until desired consistency is reached.
Toppings & Finish
- 7
Fry eggs
In a nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Crack eggs and fry to desired doneness: about 2–3 minutes for runny yolks (sunny-side up) or 3–4 minutes flipping for over-easy. Season eggs with a pinch of salt and pepper.
- 8
Assemble
Divide the brisket hash among 4 plates or place in a family-style skillet. Spoon 2–3 tablespoons of the creamy brisket gravy over each portion and top with a fried egg. Arrange sliced avocado on the side or atop the egg, sprinkle with cilantro or parsley and a pinch of chili flakes if using. Serve immediately.
