Step 1: Prepare your ingredients. Dice the onion, red bell pepper, green bell pepper, and potatoes into roughly 1/2-inch pieces. Mince the garlic. Shred or dice your leftover brisket into bite-sized pieces. Having everything prepped before you start cooking makes the process smooth and enjoyable, especially when working with fantastic leftover brisket recipes.
Step 2: Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes, or until they start to soften and turn golden brown. Don't overcrowd the pan; if necessary, cook the potatoes in two batches to ensure they get properly crispy.
Step 3: Add the diced yellow onion, red bell pepper, and green bell pepper to the skillet with the potatoes. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the onion becomes translucent. This step builds a foundational layer of flavor for our delicious leftover brisket recipe.
Step 4: Stir in the minced garlic, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Step 5: Add the shredded or diced leftover brisket to the skillet. Mix everything thoroughly, pressing down gently with your spatula to create some contact with the pan, encouraging browning. Continue to cook for 5-7 minutes, stirring occasionally, until the brisket is heated through and slightly crisped at the edges. Season generously with salt and freshly ground black pepper to taste. This is where your leftover brisket truly shines!
Step 6: While the hash finishes cooking, prepare your poached eggs. Fill a medium saucepan with about 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat (small bubbles should form at the bottom, but it shouldn't be a rolling boil).
Step 7: Crack each egg into a separate small bowl or ramekin. Gently slide each egg, one at a time, into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and drain any excess water.
Step 8: Divide the smoky brisket hash among serving plates. Top each portion with a perfectly poached egg. Garnish generously with fresh chopped chives or parsley. Serve immediately with a drizzle of hot sauce or BBQ sauce, if desired. Enjoy one of the best leftover brisket recipes for a satisfying meal!