Brisket Hash

Instructions

1. Prepare the potatoes
   Place diced potatoes in a pot of cold salted water. Bring to a boil and cook until just fork-tender, about 5-7 minutes. Drain well and let them dry slightly on paper towels.
2. Cook the vegetables
   Heat 1 tablespoon of oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat. Add the diced onions and bell peppers, cooking until softened, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to a plate and set aside.
3. Crisp the potatoes
   In the same skillet, add the remaining oil and butter. When hot, add the parboiled potatoes in a single layer. Cook undisturbed for 5 minutes until the bottoms are golden brown. Flip and continue cooking until crispy on all sides, about 5-7 more minutes. Season with salt, pepper, smoked paprika, and thyme.
4. Combine hash ingredients
   Return the onion-pepper mixture to the skillet with the potatoes. Add the chopped brisket and gently fold everything together. Cook for 3-4 minutes until the brisket is heated through. Add cayenne pepper if using.
5. Create wells and add eggs
   Using the back of a spoon, create 4-6 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 4-5 minutes. Alternatively, you can place the skillet under a broiler for 2-3 minutes.
6. Garnish and serve
   Remove from heat and sprinkle with fresh parsley and sliced green onions. Serve immediately, directly from the skillet for a rustic presentation or portion onto plates.