Brisket Hash and Eggs

Brisket Hash and Eggs

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
511 Calories
32g Fat
22g Carbs
34g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 511
% Daily Value*
Total Fat 32g 41%
Saturated Fat 10g 48%
Cholesterol 282mg 94%
Sodium 971mg 42%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 34g
Vitamin C 41mg 204%
Calcium 67mg 5%
Iron 4mg 20%
Potassium 473mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious and tender cooked brisket always makes a filling and wonderful meal. Our quick and easy recipe uses leftover brisket and transforms it into a mouth-watering dish, ideal for brunch, lunch, or dinner. Although the recipe calls for leftover barbecue brisket, you can use any brisket that you have at hand, as the flavor of this cut of beef is fantastic no matter its preparation.

This is also a great recipe for rescuing tough cuts of brisket that weren't properly cooked—too much heat too quickly makes for tough and dry brisket. Slow and steady heat is what makes juicy and tender pieces of brisket. If your brisket came out tough, you can use it in this recipe and bring it back to life, as the oil, egg yolk, and moisture from the hash will improve the brisket's texture, making it a succulent dish.

A bed of meat, hash brown potatoes, vegetables, and seasonings is topped with over-easy eggs to create a creamy, savory, and simply delicious meal. Although we suggest one egg per person, double the number of eggs if you want to serve more per guest. Although the barbecue sauce is an optional addition, a drizzle or two on the eggs brings together the dish and enhances the earthiness of the brisket.

Ingredients

  • 2 to 3 tablespoons olive oil

  • 1 small onion, diced

  • 1 to 2 cloves garlic, minced

  • 1 medium red bell pepper, seeded and diced

  • 1 (32-ounce) bag frozen hash brown potatoes, thawed and diced

  • 2 cups barbecue beef brisket, fat removed and chopped into small pieces

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 to 5 large eggs

  • 1 cup barbecue sauce, optional

Steps to Make It

  1. Gather the ingredients.

    Brisket Hash and Eggs ingredients

    The Spruce / Julia Hartbeck

  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

    oil in a pan

    The Spruce / Julia Hartbeck

  3. Add the onions and cook until translucent, or about 3 minutes.

    onions cooking in a pan

    The Spruce / Julia Hartbeck

  4. Add the garlic and red pepper to the skillet and cook for 1 minute.

    garlic, red pepper and onions cooking in a pan

    The Spruce / Julia Hartbeck

  5. Add the potatoes to the vegetables and cook the mixture for 15 minutes, flipping with a flat spatula every few minutes so all ingredients brown evenly. You want a crunchy texture all around the potatoes, and fragrant and soft vegetables.

    potatoes and pepper mixture cooking in a pan

    The Spruce / Julia Hartbeck

  6. Add the cubed brisket to the pan and mix well to incorporate.

    brisket added to the potato mixture in the pan

    The Spruce / Julia Hartbeck

  7. Season with salt and black pepper and cook for an additional 5 to 7 minutes until the beef has browned and the potatoes are tender. Remove from the heat and keep warm.

    brisket hash cooking in the pan

    The Spruce / Julia Hartbeck

  8. In a separate pan, cook the eggs to your personal preference in the remaining spoonful of oil. We recommend over easy or over medium for this recipe. However, scrambled, poached, or well-done eggs work well, too. 

    eggs frying in the pan

    The Spruce / Julia Hartbeck

  9. If using the barbecue sauce, warm it in ​a microwave, covered, for 30 seconds to 1 minute. Stir before using.

    barbecue sauce in a bowl

    The Spruce / Julia Hartbeck

  10. To plate, add 4 to 5 equal-sized portions of the hash-brisket mixture onto plates, spoon on ​the desired amount of barbecue sauce, if using, and top with the cooked eggs.

    Brisket Hash and Eggs on a plate

    The Spruce / Julia Hartbeck

  11. Enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Brisket Hash Brunch Menu Ideas

This hash is an excellent and easy meal, and it stands on its own without any additional sides, but when thinking of a special brunch meal we have a few suggestions that can brighten your table:

  • Salads: choose a vibrant green salad with a lot of crunch to counterbalance the richness of the hash. Dinosaur Kale, baby spinach, or arugula make a great base. Add texture to the salad with sunflower seeds, pepitas, or chopped walnuts. Dress with a citrus vinaigrette, or a drizzle of olive oil and balsamic vinegar.
  • Bread: the moisture of the runny yolks on the plate gives the perfect excuse to serve the hash with crusty bread. Choose a fresh baguette or Italian bread, and offer garlic butter to spread on top. Alternatively, make toasted garlic bread.
  • Fruit: a touch of tangy sweetness has a lot to offer when eating a heavy dish like the hash. Simply provide a mixture of sectioned orange and grapefruit, sprinkled with sea salt and a drizzle of olive oil.
  • Dairy: a side of a dairy-based sauce can also add freshness to the meal. It can be used on the bread or on top of the salad. Choose a creamy khyar bi laban (cucumber and yogurt) or a side of easy-to-make tzatziki.