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Perfect Smoked Brisket Hash Recipe with Poached Eggs and Hollandaise

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A hearty and indulgent brunch dish combining smoky smoked brisket, crispy potatoes, caramelized onions, topped with perfectly poached eggs and creamy hollandaise sauce. Quick and easy to prepare using leftover brisket.

Ingredients

Scale
  • 12 ounces smoked brisket, chopped into bite-sized pieces
  • 2 large russet potatoes (about 1 pound), peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 large eggs, fresh
  • Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ cup unsalted butter, melted and warm
  • Salt and cayenne pepper, to taste
  • Fresh herbs (parsley or chives), chopped for garnish (optional)
  • Salt, black pepper, and smoked paprika (optional) to taste

Instructions

  1. Peel and dice the russet potatoes into roughly ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with paper towels. (10 minutes)
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes in a single layer and cook without stirring for 5 minutes to brown. Stir occasionally until golden and tender, about 15 minutes total. Season with salt, pepper, and smoked paprika if desired. (20 minutes)
  3. Push potatoes to one side of the skillet. Add remaining butter and chopped onions. Cook for 5 minutes until translucent and slightly caramelized. Add minced garlic and cook for 1 more minute, stirring to prevent burning. (7 minutes)
  4. Stir in chopped smoked brisket, mixing well with potatoes and onions. Warm through for 3-5 minutes until heated and slightly crispy on edges. Adjust seasoning as needed. (5 minutes)
  5. Prepare hollandaise sauce: In a heatproof bowl over simmering water, whisk 3 egg yolks with 1 tablespoon lemon juice until thickened and doubled in volume (3-4 minutes). Slowly drizzle in warm melted butter while whisking continuously until smooth and creamy. Season with salt and cayenne pepper. Keep warm. (10 minutes)
  6. Poach eggs: Bring pot of water to gentle simmer, add splash of vinegar (optional). Crack eggs into small bowl, gently slide into simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer eggs. Remove with slotted spoon and drain on paper towels. (10 minutes)
  7. Assemble and serve: Divide brisket hash onto plates. Top each serving with a poached egg. Spoon hollandaise sauce generously over eggs and hash. Garnish with chopped fresh parsley or chives. (5 minutes)

Notes

Pat potatoes dry thoroughly before cooking to ensure crispiness. Cook potatoes over medium heat to avoid burning or sogginess. Whisk hollandaise sauce slowly and gently to prevent scrambling. Use fresh eggs for poaching for best shape; add vinegar to water if eggs are older. Avoid overcrowding the pan when cooking potatoes to maintain crispiness. Hollandaise sauce is best served fresh and does not freeze well.

Nutrition

Keywords: smoked brisket hash, poached eggs, hollandaise sauce, brunch recipe, smoked brisket, crispy potatoes, hearty breakfast, easy brunch

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