Cut the cooked brisket into 1/2-inch cubes and set aside. Dice both bell peppers and the yellow onion into similar-sized pieces. Seed and mince the jalapeno, then mince the garlic cloves. Measure out the Montreal steak seasoning and smoked paprika into a small bowl. Have your shredded hash browns ready. Doing all prep work first ensures smooth, efficient cooking without interruptions.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the shredded hash browns in an even layer and let them cook undisturbed for 3-4 minutes until golden and crispy on the bottom. I like to press down gently with a spatula occasionally to encourage browning and help them hold together. Don't stir too much—you want those crispy edges, not mashed potatoes. Once golden, sprinkle with half of the Montreal steak seasoning.

Add the remaining 1 tablespoon of butter to the skillet with the hash browns, then add the minced garlic and jalapeno. Stir and cook for about 30 seconds until fragrant. Add the diced red and yellow peppers along with the diced onion, stirring everything together. Cook for 4-5 minutes, stirring occasionally, until the peppers soften and begin to caramelize slightly. Season with the remaining Montreal steak seasoning and the smoked paprika, stirring to distribute evenly.

Add the cubed cooked brisket to the skillet, folding it gently into the hash brown and vegetable mixture. Cook for 2-3 minutes, stirring occasionally, until the brisket is heated through and everything is well combined. The brisket will add richness and absorb the flavors from the seasoning and caramelized vegetables. Taste and adjust seasoning if needed.

Divide the brisket hash onto serving plates, forming a nest or mound. At this point, you can top with fried eggs if desired, or serve the hash as is. I prefer to serve this hash with a fried egg on top and a dollop of sour cream or hot sauce on the side for extra flavor and texture contrast.