Smoked Brisket Breakfast potatoes are easy, delicious and made on a sheet pan in your oven. Onions, peppers and potatoes are tossed in garlic olive oil and roasted with herbs before tossing with leftover brisket and adding a perfectly fried egg on top.
A few months ago, Pat and I bought a smoker.
Best decision ever.
Since, we’ve smoked a pork butt and most recently a brisket. We have lots of plans for so much more – which I will most definitely be sharing with your in the near future.
If you smoke any huge cut of meat, you will most likely have leftovers afterward. Since my not-so-secret magical power is making something new out of leftovers, I was excited to make something with leftover smoked brisket. It starts with potatoes and ends with a cascading egg yolk. In other words… HASH! Nothing is more delicious than a plate of peppers, onions and small cubed potatoes topped with an egg on top. Remember this prime rib hash? SO GOOD! Well this brisket hash is phenomenal as well.
To Make This Smoked Brisket Breakfast Potatoes You Will Need:
- leftover smoked beef brisket
- yellow onion
- red onion
- bell pepper
- russet potatoes
- garlic infused olive oil
- kosher salt
- freshly ground black pepper
- thyme (fresh)
- oregano (fresh)
- fresh chives
- hot sauce
Start by dicing up 12 ounces of smoked beef brisket and set it off to the side.
On a rimmed metal baking sheet that is lined with parchment paper, add 1 chopped yellow and red onion, a red bell pepper and 2 russet potatoes – about 1-1/2 pounds. The parchment paper helps keep the vegetables from sticking to the pan.
Next, drizzle it with garlic infused olive oil and season with a few pinches kosher salt and freshly ground black pepper to taste. I picked up a bottle of garlic infused olive oil on my recent Costco trip and I’ve used it for all the things. #costcodoesitagain
Toss and spread evenly on the pan. Sprinkle with thyme leaves and chopped fresh oregano. Roast the vegetables on the middle rack of your preheated 425° oven for 20 minutes. Rotate the pan halfway through – DO NOT TOSS. Then move the pan to the lowest rack in your oven for an additional 5 to 7 minutes.
The hash is done with the potatoes can easily be pierced by a fork.
Now turn off the heat in the oven.
Lastly, scatter the brisket over top and pop back into the oven to keep warm.
Meanwhile fry up a few eggs.
Divide the smoked brisket breakfast potatoes among plates and top with a fried egg, salt and pepper and snipped fresh chives.
We also topped ours with hot sauce because why not?
The combination of smoky brisket, velvety egg yolk and crisp potatoes is a masterpiece. A breakfast of champions.
Although I’m not eating much bread these days (hello, bathing suit weather) I would imagine a slice of toasted ciabatta would be sublime.
Smoked Brisket Breakfast Potatoes
- 1½ pounds russet potatoes, about 2 large
- 1 red onion, diced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil, we love garlic infused
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 2 sprigs thyme
- 1 tablespoon oregano, chopped
- 12 ounces leftover smoked brisket, diced
- 4 eggs, fried
- chives, snipped, for garnish
- hot sauce, for serving (optional)
- Preheat your oven to 425° and line a rimmed metal baking sheet with parchement.
- To the pan, add the chopped yellow and red onion, red bell pepper and diced russet potatoes.
- Drizzle it with olive oil and season with a few pinches kosher salt and freshly ground black pepper to taste. Toss and spread evenly onto the pan and sprinkle with the thyme leaves and chopped oregano.
- Roast the vegetables on the middle rack of your preheated 425° oven for 20 minutes. Rotate the pan halfway through – DO NOT TOSS. Then move the pan to the lowest rack in your oven for an additional 5 to 7 minutes.
- The hash is done with the potatoes can easily be pierced by a fork.
- Turn off the oven, scatter the diced brisket over top and pop back into the oven to keep warm while you fry up 4 eggs.
- Divide the breakfast potatoes among plates, top each one with a fried egg and season with salt, pepper and a sprinkle of snipped chives.
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