Brisket Hash with Poached Eggs
Includes recipe for Whiskey–Chipotle Hollandaise Sauce!
Serves: 4 | Cook time: 30 min
Ingredients
· 2 cups leftover smoked brisket, chopped into ½-inch cubes (fat cap included for flavor)
· 2 large russet potatoes, peeled & diced into ½-inch cubes
· 1 medium sweet onion, diced
· 1 red bell pepper, diced
· 1 jalapeño, seeded & minced (optional for heat)
· 3 tbsp brisket drippings or butter (or half and half)
· 2 cloves garlic, minced
· 1 tsp smoked paprika
· ½ tsp coarse black pepper
· ½ tsp kosher salt (taste after brisket goes in, as it’s already seasoned)
· 1 tsp fresh thyme or ½ tsp dried thyme
· 4–6 large eggs (depending on serving size)
· 2 tbsp white vinegar (for poaching water)
· Fresh parsley or chives, chopped, for garnish
Instructions
1. Crisp the Potatoes
· Heat a large cast iron skillet over medium-high heat.
· Add 2 tbsp brisket drippings (or butter) and the diced potatoes.
· Cook, stirring occasionally, until golden brown on the edges (about 8–10 min).
2. Build the Hash Base
· Add onions, bell pepper, and jalapeño to the skillet.
· Sauté until softened, about 4–5 min.
· Stir in garlic, paprika, pepper, salt, and thyme.
3. Add the Brisket
· Push the veggies to the side and add the chopped brisket.
· Let it sear for 2–3 minutes without stirring so it develops crispy edges.
· Stir everything together and reduce heat to low to keep warm.
4. Poach the Eggs
· In a saucepan, bring 3 inches of water to a gentle simmer.
· Add the vinegar.
· Crack each egg into a small cup, then gently slide into the water.
· Poach for 3–4 minutes for runny yolks, 5–6 for firmer.
· Remove with a slotted spoon and drain briefly on paper towel.
5. Plate It
· Spoon a generous portion of brisket hash onto each plate.
· Top with a poached egg (or two).
· Garnish with parsley or chives.
· Serve immediately — let that runny yolk mingle with the smoky brisket for breakfast nirvana.
BBQ Beautiful Twist: Drizzle the plate with a thin ribbon of chipotle hollandaise or your favorite smoky BBQ sauce for a brunch showstopper.
Whiskey–Chipotle Hollandaise Sauce
Yields: 1 cup | Cook time: 10 min
Ingredients
· 3 large egg yolks
· 1 tbsp fresh lemon juice
· ½ cup unsalted butter (1 stick), melted and hot
· 1 tbsp whiskey (smoky bourbon or rye works great)
· 1–2 tsp chipotle in adobo, minced (plus a little of the adobo sauce)
· ¼ tsp smoked paprika (optional for deeper color and flavor)
· Pinch kosher salt
· Warm water (1–2 tbsp, if needed to thin)
Instructions
1. Set up a double boiler
· Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
· Place a heatproof bowl over it (bottom should not touch water).
2. Whisk the yolks
· Add egg yolks and lemon juice to the bowl.
· Whisk constantly until mixture lightens in color and thickens slightly (about 2 min).
3. Add the butter slowly
· Very slowly drizzle in the hot melted butter while whisking constantly.
· The sauce should thicken into a silky emulsion.
4. Flavor it up
· Whisk in whiskey, minced chipotle, adobo sauce, smoked paprika, and salt.
· Taste and adjust heat by adding more chipotle if desired.
5. Adjust consistency
· If it’s too thick, whisk in a little warm water until it flows smoothly.
BBQ Beautiful Tip: Keep the hollandaise warm in the double boiler over barely simmering water until serving — too much heat and it will scramble.
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