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Greatest plates · Breakfast
Brisket Breakfast Hash with Fried Eggs
Leftover brisket turned into the best breakfast of the week — potatoes fried hard until the edges shatter, brisket crisping in the same pan, fried eggs over the top.
Serves 4Prep 10 minCook 25 minBreakfastBeef
Containsegg
KalaPlate Original
Protein 23%Carbs 26%Fat 51%
About 488 kcal a serve — 28 g protein, 31 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Parboil the potato
ParboilBoil the diced potato in salted water for 6 minutes, until just tender at the edge of a knife but not falling apart. Drain very well and let the steam blow off — dry potato is the only kind that crisps.
In the saucepanBoil →
6 min
Crisp the potatoes
CrispHeat the oil in a large heavy frying pan over medium-high heat. Add the potato in one layer and leave it alone for 5 minutes before turning — moving it early is why hash goes soft. Cook 12 minutes total, until deeply browned, then add the onion and capsicum and cook 5 minutes more.
In the heavy frying panFry →
12 min
Add the brisket
WarmStir the brisket and smoked paprika through and cook 5 minutes, pressing the meat into the hot pan so the edges catch and crisp. Season well.
In the heavy frying panFry →
5 min
Eggs on top
TopMake four wells in the hash and crack an egg into each. Cover and cook for 3 minutes, until the whites are set. Scatter with spring onion and serve from the pan.
In the heavy frying panTop →
3 min
Cook's noteBuilt for the day after a smoke, but any slow-cooked beef works. A heavy pan and patience are the two things it actually needs.
Estimated per serve
488 kcal · 28 g protein · 31 g carbs · 27 g fatestimates, within ~10%
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