- 1 medium parsnip, peeled, cut into 1/2 inch cubes
- 2 red potatoes, peeled, scrubbed, and cut into 1/2 inch cubes
- 3 cloves garlic, in their skins
- 3-4 sprigs fresh thyme
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt and fresh ground black pepper, to taste
- 1 teaspoon chile powder (such as Piment d'ville), plus more to taste
- 1 small onion, diced (about 1 cup)
- Granulated sugar, to taste (optional)
- 2 small carrots, sliced thin (about 1 cup)
- 1 1/ 2 cups cooked beef brisket, shredded, plus 2-3 tablespoons reserved braising liquid
- 1/ 4 cup chicken stock or water
- 4 eggs
- Fresh chives (and/or parsley), finely chopped, for garnish
- Flakey sea salt (such as Amagansett), for garnish
- Hot sauce, for serving
Preheat oven to 425ºF. Line a baking sheet with aluminum foil.
Place parsnips, potatoes, garlic, and thyme sprigs on prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
Roast for 25-30 minutes until golden brown and tender, tossing halfway through.
Meanwhile, heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the chile powder to bloom (about 30 seconds). Add onions and cook until tender, stirring occasionally, about 7-8 minutes. Season with salt and sugar (if using) to taste. Add carrots and continue to cook until soft and slightly browned (about 15-18 minutes longer). Taste and adjust seasoning if necessary. Transfer to a bowl.
Heat 1 tablespoon oil in the skillet and add shredded brisket. Fry until slightly crisp and warmed through. Add ¼ cup stock and reserved braising liquid and scrape any browned bits from the bottom of the pan. Cook 1-2 minutes longer, until liquid has been almost completely absorbed by the brisket.
Squeeze the garlic out of their skins, smash and chop. Discard thyme. Add the potatoes, parsnips, and chopped garlic to the pan with the brisket, smashing lightly.
Add the carrots and onions. Stir to combine. Taste and adjust seasoning if necessary.
In a separate pan over medium heat, heat remaining tablespoon oil. For sunny side up eggs, crack one egg directly into the pan, season egg with salt to taste, and cover. Cook for 2-3 minutes until the whites are set and the yolk is still runny. Repeat with remaining eggs.
Serve brisket hash, topped with eggs and garnished with parsley/chives, flaky salt, chile powder and hot sauce on the side.