Chef Big DA high-altitude breakfast crossing Central Texas smoke with a refined Italian brunch. Smoked brisket hash meets a silky corn crema and a slow-poached egg.
Mince the shallots and dice the potatoes, peppers, and onions. Ensure the pre-smoked brisket is cold before cubing into 1/2 inch pieces for better searing.
In a small saucepan, sauté shallots in a touch of butter until translucent. Add corn kernels and heavy cream. Simmer over low heat until the corn is tender and the cream has thickened slightly.
Use fresh corn off the cob if in season for maximum sweetness.
Transfer the corn mixture to a high-speed blender. Process until completely smooth. Pass through a fine-mesh sieve (chinois) to achieve a velvet-grade viscosity. Season with salt and keep warm.
This should be thick enough to coat the back of a spoon beautifully.
Heat a heavy cast-iron skillet with the beef tallow. Add the diced potatoes and cook until golden and crispy. Toss in the onions and peppers, sautéing until softened.
Fold the cubed brisket into the skillet. Crank the heat to develop a crust on the meat. While the hash finishes, poach your eggs in simmering water with a splash of vinegar for exactly 3 minutes.
We want a liquid gold yolk to act as a secondary sauce.
To plate: Spoon a generous pool of the corn crema onto a warm plate. Top with a mound of the crispy brisket hash. Place the poached egg dead center. Dot the plate with small amounts of Nduja and garnish with chives.
The key to this dish is the temperature contrast and the viscosity of the egg yolk. Ensure your smoker is running clean—blue smoke only—or you'll overpower the delicate sweetness of the corn. If you can't find Nduja, a high-quality spicy chorizo paste is an acceptable, though inferior, substitute. Don't skip the rest on the brisket; we want those juices redistributed, not on the cutting board.
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.
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