BY: NORR Agency

  • cooking-duration 45 minutes
  • servings 4 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

You haven’t had hash like this before. This hearty breakfast is loaded with smoked brisket, crispy potatoes, extra veggies, and a sunny-side-up egg to top it all off. The easy chimichurri sauce adds just the right amount of zing and heat to wake up your palate in the morning.



  • ½ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • ¼ cup parsley, finely chopped

  • 2 tablespoons oregano, fresh, finely chopped

  • 2 garlic cloves, minced

  • 1 red fresno chili, finely diced

  • 1 large lemon, zested

  • 1/2 teaspoon kosher salt

Beef Brisket Hash

  • 3 tablespoons plus 4 tablespoons canola oil, divided

  • 1 medium yellow onion, small diced

  • 2 cloves garlic, finely minced

  • 1 red bell pepper, seeded, small diced

  • 4 cups yukon gold potatoes, medium diced

  • Kosher salt

  • coarsley ground black pepper

  • 2 1/2 cups smoked beef brisket, medium diced (pre-cooked) Buy Now

  • 3 tablespoons parsley, finely chopped

  • 4 eggs


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.
3 minutes
In a large cast iron skillet warm blended oil over medium-high heat, add onions and cook until translucent about 4 minutes.
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.
18 minutes
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.
7 minutes
Transfer mixture to 4 medium shallow bowls or plates.
4 minutes
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.
6 minutes