Brunch · beef
Smoked Brisket Hash with Duck Eggs
Crisp potatoes, caramelised onion, and shards of oak-smoked brisket, finished under a hot grill with duck eggs broken over the top.
Ingredients
- —250g Symi's Texas Brisket, heated and roughly shredded
- —400g waxy potatoes, diced 1cm and parboiled
- —1 large white onion, sliced
- —2 duck eggs
- —2 tbsp beef dripping or butter
- —1 tsp smoked paprika
- —Salt and black pepper
- —Flat-leaf parsley to finish
Method
- 1.
Heat the dripping in a large cast-iron pan over a medium-high flame. Add the onion with a pinch of salt and cook slowly for 15 minutes until deeply golden.
- 2.
Increase the heat. Add the parboiled potatoes and press down firmly. Leave undisturbed for 4 to 5 minutes to build a crust, then turn in sections.
- 3.
Fold in the shredded brisket and paprika. Season well. Press into the pan and cook a further 5 minutes until the base is crisp.
- 4.
Make two wells in the hash. Crack a duck egg into each. Transfer the pan under a hot grill for 3 to 4 minutes until the whites are just set and the yolks still runny.
- 5.
Scatter with parsley and serve directly from the pan.