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Savory Smoked Brisket Hash Browns Benedict Easy Recipe with Creamy Hollandaise

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A rich and satisfying brunch dish combining crispy hash browns, smoky brisket, poached eggs, and creamy hollandaise sauce for a gourmet twist on classic eggs Benedict.

Ingredients

  • Russet potatoes, peeled and grated (about 2 large potatoes)
  • Unsalted butter or vegetable oil (2 tbsp)
  • Salt and pepper to taste
  • Optional: finely chopped yellow onion (1 small)
  • Smoked brisket, sliced or shredded (about 8 oz)
  • BBQ sauce or a splash of beef broth (optional)
  • Egg yolks (3 large)
  • Unsalted butter (6 tbsp), melted and warm
  • Fresh lemon juice (1 tbsp)
  • Salt and cayenne pepper (a pinch)
  • Eggs (4 large), poached
  • Optional garnishes: fresh chopped chives or parsley
  • Optional garnishes: smoked paprika or cracked black pepper

Instructions

  1. Peel and grate the russet potatoes using a box grater or food processor. Immediately place them in a bowl of cold water to rinse off excess starch. Let soak for 5 minutes, then drain thoroughly and press out as much moisture as you can using a clean kitchen towel or paper towels.
  2. Heat butter or oil in your skillet over medium-high heat. Add the grated potatoes and chopped onion (if using), spreading into an even layer. Press down gently and cook undisturbed for about 6-8 minutes until the bottom is golden and crispy. Flip carefully in sections and cook the other side for 5-6 minutes. Season with salt and pepper. Keep warm.
  3. While the hash browns cook, warm the smoked brisket in a small pan over low heat. Add a splash of BBQ sauce or beef broth to keep it moist. Heat until just warmed through, about 3-4 minutes. Set aside.
  4. Bring a medium pot of water to a gentle simmer with a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide into the water. Poach for about 3 minutes for runny yolks or longer if preferred. Remove with a slotted spoon and drain on a paper towel.
  5. In a heatproof bowl over simmering water (double boiler), whisk egg yolks and lemon juice until light and frothy. Slowly drizzle in the warm melted butter while whisking constantly. The sauce should thicken and become smooth. Season with salt and a pinch of cayenne pepper. If sauce gets too thick, whisk in a teaspoon of warm water to loosen.
  6. Place a layer of hash browns on each serving plate. Top with warm smoked brisket slices, then carefully add a poached egg on top of each. Spoon generous amounts of hollandaise sauce over the eggs. Garnish with chopped chives and a sprinkle of smoked paprika or black pepper.
  7. Serve immediately while the hollandaise is warm and the hash browns are still crisp.

Notes

Ensure potatoes are thoroughly dried after grating to achieve crispy hash browns. Cook hash browns undisturbed to build a golden crust. Use fresh eggs and simmer water gently for perfect poached eggs. Whisk hollandaise sauce slowly to prevent breaking; add warm water if too thick. Reheat hash browns in skillet or oven to maintain crispiness. Brisket can be seared briefly for extra caramelization.

Nutrition

Keywords: smoked brisket, hash browns, eggs benedict, hollandaise sauce, brunch recipe, savory breakfast, smoked brisket hash browns

Find it online: https://jodierecipes.com/savory-smoked-brisket-hash-browns-benedict-easy-recipe-with-creamy-hollandaise/