Heat a large skillet over medium-high heat (375°F / 190°C) with oil.

Pro Tip: Pan must be hot before potatoes go in—this prevents sticking and steaming.

Add potatoes in a single layer. Cook 4–5 minutes, flipping once.

Pro Tip: Don’t stir constantly—crust forms only with contact time.

Stir in onion and cook 2 minutes until softened.

Pro Tip: Onion moisture deglazes the pan naturally.

Add brisket and spread evenly. Cook 2–3 minutes just to warm and crisp edges.

Pro Tip: Brisket is already cooked—overheating makes it dry.