Chimichurri
In a small bowl combine olive oil, red wine vinegar, parsley, oregano, garlic cloves, red fresno peppers, lemon zest and kosher salt. Stir well and allow to sit at room temperature until ready to use.
Beef Brisket Hash
In a large cast iron skillet warm blended oil over medium-high heat, add onions and cook until translucent about 4 minutes.
Reduce heat to medium and add garlic and bell peppers, cook for an additional 3-4 minutes, stir often so as to not burn the garlic. Add potatoes and season generously with kosher salt and balck pepper. Cover and allow to cook for 10-12 minutes or until the potatoes become golden brown on one side and become tender.
Gently stir the mixture and add the brisket, cook covered for an additional 5-7 minutes until the brisket is tender and warmed throughout. Taste and season with additional salt and pepper if needed, finish with parsley.
Transfer mixture to 4 medium shallow bowls or plates.
In a small non-stick pan warm butter and cook 1 or 2 eggs at a time anyway you enjoy them (we suggest sunny side up). Top each serving with 1 egg and drizzle generously with the chimichurri sauce.
