Creekstone Farms Brisket Hash Recipe

Prepare potatoes

Wash and scrub the Yukon Gold potatoes. Cut into 1/2-inch dice (leave skin on for texture). Place diced potatoes in a medium pot, cover with cold water, add 1/2 tsp kosher salt, bring to a boil, and simmer until just tender, about 8–10 minutes. Drain and let steam dry in the colander while you prep other ingredients.

Shred brisket

While potatoes cook, trim any excess fat from the cooked Creekstone Farms brisket and shred or roughly chop into 1/2-inch pieces. Set aside.

Pan-fry potatoes

Heat a large (12-inch) skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. Once the butter foams and the oil shimmers, add the drained, cooled potato dice in a single layer. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir/flip and continue to cook until most sides are golden and crisp, about 6–8 more minutes. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Combine with brisket

Push potatoes to one side of the pan. Add the shredded brisket to the cleared side, spreading into a thin layer to get a little caramelization, about 2–3 minutes. Then toss potatoes and brisket together so beef and potatoes mix and some edges crisp further, about 1–2 minutes.

While potatoes are crisping, dice the yellow onion and both bell peppers into roughly 1/2-inch pieces. Mince the garlic cloves.

In the same skillet (or a second skillet if preferred), create a space by moving the potato–brisket mixture to one side. Add the diced onion and bell peppers to the empty side with a drizzle (about 1 tbsp) of oil if the pan is dry. Sauté over medium heat until the onions are translucent and peppers are softened, about 5–6 minutes.

Add the minced garlic and 1 tsp smoked paprika to the vegetables and sauté 30–45 seconds until fragrant. Stir vegetables into the potato–brisket mixture to combine. Taste and adjust seasoning with more salt and pepper if needed. Keep warm on low while you make hollandaise.

Garnish

Chop parsley and sprinkle over the finished hash just before serving, if using.

Set up bain-marie

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low. Use a heatproof bowl (stainless steel or glass) that fits snugly on top of the pan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks and 1 tbsp fresh lemon juice until slightly thickened and pale.

Cook over bain-marie, whisking constantly, until the yolks reach a temperature of about 160°F and have thickened slightly (ribbon coat), about 3–5 minutes. Be careful to keep the water at a gentle simmer so the eggs don’t scramble.

Remove the bowl from the pan momentarily and, while whisking continuously, drizzle in the 6 tbsp hot melted butter in a slow, steady stream to emulsify. If the sauce becomes too thick, whisk in 1 tsp warm water to loosen. Stir in 1 tsp smoked paprika, 1 tsp kosher salt, and a pinch of cayenne (optional). Taste and adjust lemon or salt as needed. Keep warm (not hot) until ready to serve.