Print

Flavorful Smoked Brisket Hash Recipe with Fried Eggs and Easy Hollandaise

smoked brisket hash - featured image
Print Recipe

A hearty and indulgent brunch recipe combining crispy potatoes, tender smoked brisket, runny fried eggs, and a silky homemade hollandaise sauce. Perfect for weekend mornings or casual dinners.

Ingredients

Scale
  • 2 cups smoked brisket, chopped into bite-sized pieces
  • 3 medium russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil or rendered brisket fat
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika
  • 4 large eggs
  • Butter or oil for frying eggs
  • 3 large egg yolks
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste

Instructions

  1. Rinse diced potatoes under cold water to remove excess starch, then pat dry with a clean towel.
  2. Heat 2 tablespoons oil or rendered brisket fat in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 5-7 minutes until golden and crispy on one side. Flip occasionally until all sides are browned, about 15 minutes total. Season with salt, pepper, and smoked paprika.
  3. Reduce heat to medium, add onions, bell peppers, and garlic to the skillet. Stir and cook for about 5 minutes until softened and fragrant.
  4. Stir in chopped smoked brisket and cook for an additional 3-4 minutes to heat through. Adjust seasoning if needed.
  5. To make the hollandaise, whisk egg yolks and lemon juice vigorously in a heatproof bowl over simmering water (double boiler). Slowly drizzle in warm melted butter while whisking constantly until sauce thickens and becomes silky. Season with salt and a pinch of cayenne or hot sauce if desired. Keep warm but do not overheat.
  6. In a separate skillet, melt butter over medium heat. Crack eggs carefully and cook sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
  7. Spoon the hash onto plates, top with fried eggs, and generously drizzle hollandaise over the top. Garnish with fresh herbs like chopped parsley or chives if desired.

Notes

Pat potatoes dry to ensure crispiness. Use rendered brisket fat for extra flavor if available. Keep hollandaise sauce warm but avoid overheating to prevent curdling. Fry eggs on medium heat for runny yolks. Reheat leftovers in a skillet to maintain crispness. Hollandaise reheats poorly; best made fresh or served cold.

Nutrition

Keywords: smoked brisket hash, fried eggs, hollandaise sauce, brunch recipe, comfort food, smoked brisket, crispy potatoes

Find it online: https://coracooks.com/flavorful-smoked-brisket-hash-recipe-with-fried-eggs-and-easy-hollandaise/