Smoked Brisket Hash with Roasted Poblanos and Sunny-Side Eggs

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A savory skillet hash featuring tender smoked brisket, roasted poblano peppers, diced potatoes, and topped with sunny-side eggs. This Mexican recipe, ready in about 45 minutes, pairs smoked brisket, shredded, russet potatoes, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz smoked brisket, shredded
• 2 medium (about 500g) russet potatoes
• 2 medium poblano peppers
• 1 medium, diced yellow onion
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs

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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.