Smoked Brisket Breakfast Potatoes
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.
Ingredients
- 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)
Instructions
- Preheat your oven to 425℉ (or 220℃) 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 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.
Nutrition
Serving: 1g | Calories: 619kcal | Carbohydrates: 57g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 275mg | Sodium: 347mg | Fiber: 7g | Sugar: 6g