Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory skillet hash featuring tender smoked brisket, roasted poblano peppers, diced potatoes, and topped with sunny-side eggs. This american-inspired tacos & burritos ready in about 45 minutes pairs smoked brisket, shredded, medium (about 500g) russet potatoes, medium poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (14 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 450°F. Place 2 poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel off skins, remove seeds, and dice peppers.
  2. Step 2: Peel and dice 2 russet potatoes into 1/2-inch cubes. Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat. Add potatoes with 1/2 tsp kosher salt and cook, stirring occasionally, for 10-12 minutes until golden and tender.
  3. Step 3: Add 1 diced medium yellow onion and 2 minced garlic cloves to the skillet with potatoes. Sauté for 3-4 minutes until onions are translucent and fragrant.
  4. Step 4: Stir in 8 oz shredded smoked brisket, diced roasted poblanos, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp black pepper, and remaining 1/2 tsp kosher salt. Cook for 3-4 minutes until mixture is heated through and flavors meld.
  5. Step 5: In a separate nonstick pan, heat 1 tbsp olive oil over medium heat. Crack 4 large eggs and cook sunny-side up for 3-4 minutes until whites are set but yolks remain runny.
  6. Step 6: Divide brisket hash onto plates and top each serving with a sunny-side egg. Serve immediately for a bold Texas-inspired breakfast.

Frequently asked questions

How long does Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked brisket, shredded from drying out.

Can I substitute ingredients in Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs?

American tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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