Chef Jeffrey Schlissel's Brisket Hash With Poached Eggs and Spicy Chili Crisp

Chef Jeffrey Schlissel, known for his work with FOMO Chefs and the book Craveable Obsessed: Journals of a Food-Addicted Chef, has shared a hearty recipe for brisket hash with poached eggs and garlic chili crisp. The dish combines slow-cooked beef, crispy potatoes, and a spicy homemade condiment for a flavourful meal.

The recipe starts with a 2.5–3 lb beef brisket, rubbed with smoked salt, smoked paprika, and garlic powder. The meat is seared in oil, then braised with onions, garlic, tomato paste, beef broth, vinegar, and liquid smoke for 3.5–4 hours until fork-tender.

While the brisket cooks, Yukon gold potatoes are boiled until soft, then pan-fried in oil or brisket fat with diced red onion and red bell pepper. The chopped brisket is folded into the potatoes along with creme fraiche to bind everything together.

For the garlic chili crisp, dry ingredients like red pepper flakes, gochugaru, Sichuan peppercorns, and fenugreek seeds are mixed with sugar, mushroom powder, and salt. Miso paste is whisked with oil, then garlic, shallots, ginger, cinnamon, and star anise are fried until golden. The hot oil is poured over the chili-miso blend, and the mixture is chilled for 24 hours to develop its flavour.

To serve, the brisket hash is topped with poached eggs and a generous spoonful of the garlic chili crisp.

The dish layers tender braised beef, crispy potatoes, and a bold chili crisp for a mix of textures and heat. Schlissel's recipe offers a detailed method for home cooks to recreate a restaurant-style brunch or dinner. The garlic chili crisp can also be made ahead and used to add spice to other meals.