Begin by preheating your cast iron skillet on the stove. Place the pan on medium to high heat for around 5 minutes. If you’re new to cooking with cast iron, preheating is so important to get that non-stick quality.
Preheat the oven to 400° F.
Peel and chop the potatoes into even smaller pieces. I prefer about a 1/2-inch cubed potato for this recipe.
Dice your peppers, and onions to a uniform size and thickness. 1/4 inch works best.
If you haven’t already shredded your brisket, you can easily accomplish that with two forks.
Once the pan is preheated, reduce the heat to medium. Add your lard, or oil to the pan.
Add your potatoes to the hot oil, and fry them on medium heat. The secret to crispy fried potatoes is not moving them around a lot. Make sure the potatoes are crispy on one side before flipping them. Add the salt and pepper to the potatoes while they’re cooking.
Remove the potatoes from the skillet, and add the butter.
Cook the onions and peppers in the butter until they are translucent.
Combine the shredded brisket, potatoes, and paprika with the onion, and peppers. Stir the mixture on low heat until everything is combined.
Create small wells in the vegetables for the eggs.
Crack the eggs into the wells and lightly sprinkle each egg with salt.
Bake at 400°F until the eggs are set and done to your liking. A runny yolk will take around 10 minutes.
Remove the Brisket Hash from the oven, and allow it to cool slightly before serving.
Top with fresh parsley.
