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Flavorful Smoked Brisket Hash Recipe with Poached Eggs and Hollandaise Made Easy

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A hearty and smoky breakfast hash featuring chopped smoked brisket, crispy potatoes, caramelized onions, topped with perfectly poached eggs and a rich homemade hollandaise sauce. This recipe offers a comforting and sophisticated start to your morning.

Ingredients

Scale
  • 8 ounces smoked brisket, chopped
  • 2 medium russet potatoes (about 400 grams), diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves (optional)
  • 2 tablespoons olive oil or butter
  • Salt and freshly ground black pepper, to taste
  • 2–4 fresh large eggs
  • 1 tablespoon white vinegar
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • Salt and cayenne pepper, to taste

Instructions

  1. Place diced russet potatoes in a pot of cold, salted water. Bring to a boil and cook for 5-7 minutes until just tender but not falling apart. Drain and set aside.
  2. Heat olive oil or butter in a large skillet over medium heat. Add diced onions and sauté for 5-6 minutes until translucent and starting to caramelize. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Add drained potatoes and chopped smoked brisket to the skillet. Sprinkle smoked paprika, fresh thyme, salt, and pepper. Spread the mixture evenly and cook undisturbed for 4-5 minutes to develop a crispy crust. Flip or stir gently and cook another 4-5 minutes until golden and crispy on most sides.
  4. Fill a medium saucepan with water and bring to a gentle simmer. Add vinegar. Crack eggs individually into a small bowl and gently slide into simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
  5. In a double boiler or heatproof bowl set over simmering water (not touching), whisk egg yolks and lemon juice vigorously until thickened and doubled in volume (about 3-4 minutes). Slowly drizzle in melted butter while whisking until sauce is thick and creamy. Season with salt and cayenne pepper. Keep warm.
  6. Divide the brisket hash onto plates. Top each portion with poached eggs and spoon hollandaise sauce generously over the eggs. Garnish with fresh thyme leaves or chopped chives if desired.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Keep heat gentle to avoid scrambling egg yolks. Resist stirring the hash too often to develop a crispy crust. For dairy-free hollandaise, substitute vegan butter or cashew-based sauce. Leftover hash reheats best in a skillet to restore crispiness; reheat hollandaise gently in a warm water bath.

Nutrition

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

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