Andrew Zimmern Cooks: Brisket Hash with Fried Eggs

Ingredients

• 3 tablespoons butter
• 6 yellow potatoes, cooked (either steamed or boiled) and sliced
• 1 small shallot, thinly sliced
• 6 sprigs fresh thyme, made into a bouquet garni with butcher’s twine
• 1 pound cooked brisket, chopped into large pieces
• 2 celery stalks, thinly sliced
• 1/2 fennel bulb, trimmed and sliced
• 3 carrots, cooked and chopped
• 3 tablespoons parsley, chopped
• 2 scallions, thinly sliced
• 4 eggs
• Onion gravy leftover from braised brisket, optional