Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, diced 1/2-inch
- 12 oz (340 g) chopped smoked brisket
- 1 large yellow onion, diced
- 2 tbsp (30 ml) neutral oil
- 1 tbsp (14 g) unsalted butter
- 1 1/2 tsp kosher salt, plus more for potato water
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 4 large eggs
- 2–4 tbsp barbecue sauce and/or hot sauce, to serve
- 2 tbsp sliced scallions (optional)
Do This
- 1) Parboil diced potatoes in salted water for 6 minutes; drain and steam-dry 2 minutes.
- 2) Heat a large skillet over medium-high (about 400°F / 205°C surface temp); add oil.
- 3) Crisp potatoes in an even layer, 10–12 minutes, tossing occasionally.
- 4) Add onion, butter, salt, paprika, garlic powder, pepper; cook 5–6 minutes.
- 5) Add brisket; cook 4–6 minutes until browned and crisp at the edges.
- 6) Make 4 wells; crack in eggs. Cover and cook 3–5 minutes for sunny eggs.
- 7) Top with barbecue sauce or hot sauce (or both) and scallions; serve hot.
Why You’ll Love This Recipe
- Big flavor, minimal effort: smoked brisket does most of the heavy lifting.
- Perfect texture contrast: crispy potatoes, caramelized onions, and runny yolks.
- Great for a crowd: one-skillet breakfast that scales easily.
- Flexible heat level: go sweet with barbecue sauce or punchy with hot sauce.
Grocery List
- Produce: Yukon Gold potatoes, yellow onion, scallions (optional)
- Dairy: unsalted butter, eggs
- Meat: smoked brisket
- Pantry: neutral oil (canola/avocado/vegetable), kosher salt, black pepper, smoked paprika, garlic powder, barbecue sauce and/or hot sauce
Full Ingredients
For the Brisket Hash
- Yukon Gold potatoes: 1 1/2 lb (680 g), cut into 1/2-inch (1.25 cm) dice
- Kosher salt: 1 tbsp for the potato water, plus 1 1/2 tsp (about 9 g) for seasoning the hash
- Neutral oil (canola, vegetable, or avocado): 2 tbsp (30 ml)
- Yellow onion: 1 large (about 10–12 oz / 285–340 g), diced
- Unsalted butter: 1 tbsp (14 g)
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Freshly ground black pepper: 1/2 tsp
- Smoked brisket: 12 oz (340 g), chopped into 1/2-inch pieces
- Water: 2–3 tbsp (30–45 ml), only if the skillet looks dry after adding brisket
For the Sunny Eggs
- Large eggs: 4
- Kosher salt: 1/4 tsp (or to taste)
- Black pepper: 1/8 tsp (or to taste)
To Serve
- Barbecue sauce: 2–4 tbsp (30–60 ml), for drizzling
- Hot sauce: 1–2 tsp (5–10 ml), optional, for extra heat
- Sliced scallions: 2 tbsp, optional
Step-by-Step Instructions
Step 1: Parboil the potatoes for a crispier hash
Bring a medium pot of water to a boil (about 212°F / 100°C). Add 1 tbsp kosher salt to the water, then add the diced potatoes. Boil for 6 minutes—you want the outside slightly tender, but the centers still firm.
Drain thoroughly in a colander, then let the potatoes sit for 2 minutes to steam-dry. This little drying step helps them crisp instead of steam in the skillet.
Step 2: Preheat the skillet properly
Set a large cast-iron or heavy stainless-steel skillet over medium-high heat and let it preheat for 3 minutes. If you have an infrared thermometer, aim for a surface temperature of about 400°F / 205°C.
Add 2 tbsp neutral oil and swirl to coat the bottom.
Step 3: Crisp the potatoes
Add the parboiled potatoes in an even layer. Let them cook mostly undisturbed for 4 minutes so a crust can form, then toss/flip and continue cooking for 6–8 minutes, stirring every 2 minutes.
The goal: browned edges and a mostly crisp exterior. If your skillet runs hot and the potatoes threaten to scorch, reduce to medium (about 350°F / 175°C surface temp).
Step 4: Add onions and build the flavor base
Add the diced onion and 1 tbsp butter. Sprinkle in 1 1/2 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper.
Cook, stirring frequently, for 5–6 minutes, until the onions soften and start to turn golden in spots. You should see the potatoes getting even crispier as the onions release moisture and then cook off.
Step 5: Crisp the smoked brisket
Add the chopped smoked brisket and spread it out so it has good contact with the pan. Cook for 4–6 minutes, stirring once or twice, until the brisket is heated through and the edges are browned and a little crispy.
If the pan looks dry or the seasonings start sticking too aggressively, splash in 2–3 tbsp water and scrape up the browned bits; they add great flavor and help the hash stay juicy.
Step 6: Make wells and cook sunny-side eggs
Use a spoon to make 4 wells in the hash (down to the skillet surface). Crack one egg into each well. Season the eggs with 1/4 tsp kosher salt and 1/8 tsp black pepper.
Reduce heat to medium-low (about 300°F / 150°C surface temp), cover with a lid, and cook for 3–5 minutes, until the whites are set but the yolks are still runny and bright. If you like firmer whites, cook closer to 5 minutes.
Step 7: Sauce, garnish, and serve
Remove from heat. Drizzle with 2–4 tbsp barbecue sauce and/or add hot sauce to taste for extra punch. Finish with sliced scallions if using.
Serve immediately while the potatoes are crisp and the egg yolks are still glossy and runny.
Pro Tips
- Steam-dry the potatoes: those 2 minutes after draining make a noticeable difference in crispiness.
- Don’t overcrowd the skillet: if your pan is smaller than 12 inches, crisp the potatoes in two batches so they fry instead of steam.
- Let the brisket sear: brisket gets best texture when it has contact with the pan; avoid constant stirring.
- Control egg doneness with heat: medium-low plus a lid sets whites gently without overcooking yolks.
- Season at the end if needed: brisket can be salty; taste the hash before adding extra salt.
Variations
- Spicy BBQ brisket hash: mix 1 tbsp barbecue sauce with 1–2 tsp hot sauce and drizzle right before serving.
- Veggie-boost version: add 1 diced bell pepper (about 6 oz / 170 g) with the onions, or fold in 2 cups baby spinach at the end until wilted.
- Cheesy brunch hash: sprinkle 3/4 cup shredded cheddar (about 3 oz / 85 g) over the hash right before adding eggs; cover 1 minute to melt.
Storage & Make-Ahead
For best results, store the hash base (potatoes, onions, brisket) separately from eggs. Cool the hash, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 tsp oil for 6–8 minutes until hot and re-crisped, then cook fresh eggs on top.
Freezing: the hash base freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Eggs are best cooked fresh.
Nutrition (per serving)
Approximate, based on 4 servings and moderate sauce: 650 calories, 34 g protein, 45 g carbohydrates, 38 g fat, 5 g fiber, 1,100 mg sodium.
