Ingredient List Print Recipe
- 3 tablespoons butter
- 6 yellow potatoes, cooked (either steamed or boiled) and sliced
- 1 small shallot, thinly sliced
- 6 sprigs fresh thyme, made into a bouquet garni with butcher’s twine
- 1 pound cooked brisket, chopped into large pieces
- 2 celery stalks, thinly sliced
- 1/2 fennel bulb, trimmed and sliced
- 3 carrots, cooked and chopped
- 3 tablespoons parsley, chopped
- 2 scallions, thinly sliced
- 4 eggs
- Onion gravy leftover from braised brisket, optional
Brisket Hash with Fried Eggs
We all lead busy lives, so it never hurts to do a little meal prep on Sunday to make weekday meals a breeze. Braise a whole brisket over the weekend, and you can cook a hearty brisket chili on Monday and this classic hash for Tuesday’s breakfast, lunch or dinner. Who doesn’t love breakfast for dinner?
Melt half of the butter in a large cast iron pan over medium-high heat. Add the potatoes, season with salt and pepper, and cook undisturbed until browned on one side, about 5 to 7 minutes. Add the shallot and thyme bundle.
Add the brisket, celery, fennel, carrots and half of the chopped parsley. Season with salt. Cook for 5 minutes, or until the brisket is browned on one side, then add the scallions.
Meanwhile, heat the remaining butter in a non-stick or cast iron pan. Carefully break the eggs into the hot butter, working in batches if necessary depending on the size of your pan. Season with salt, pepper and remaining parsley. Cook until the whites are set, about 3 minutes.
Divide the hash between four plates and top with a fried egg. Garnish with leftover onion gravy from the braised brisket.
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