ChefXi OfficialA soulful morning tribute to the pitmaster's craft, featuring tender smoked brisket, crispy gold potatoes, and a vibrant poblano cream.
In a small bowl, whisk together the Mexican crema, lime juice, and a pinch of salt. Set aside to let the flavors achieve harmony.
Dice the potatoes, brisket, onions, and poblano pepper. Mince the garlic. Ensure all components are uniform for even cooking.
Heat olive oil in a large cast-iron skillet over medium-high heat. Add the diced potatoes in a single layer. Cook undisturbed for 5 minutes to develop a golden crust, then toss and cook until tender.
A cast-iron skillet provides the superior terroir for browning potatoes.
Add the diced red onion and poblano pepper to the skillet. Sauté until the vegetables are vibrant and softened.
Stir in the cubed brisket, minced garlic, and smoked paprika. Cook for several minutes until the brisket is heated through and the edges begin to crisp, releasing its smoky essence.
Using a spoon, create four small wells in the hash. Crack one egg into each well. Cover the skillet and cook until the whites are set but the yolks remain liquid gold.
Remove from heat. Drizzle with the lime crema, garnish with fresh cilantro and pickled red onions. Serve immediately from the skillet.
The secret to this dish is the 'low and slow' approach to the brisket. If you have leftover smoked brisket from the night before, this breakfast will sing. If not, a slow-braised brisket works beautifully. The acidity of the pickled red onions is non-negotiable—it cuts through the rich, smoky fats of the beef and the creamy yolk of the egg. Respect the lineage of the smoke.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.