Preheat oven to 350 degrees F. Put the diced potatoes in a medium saucepan and cover with cold water. Add vinegar and 1 tablespoon salt. Bring to a simmer, and simmer uncovered for a few minutes until the potatoes just start to get tender. Drain the potatoes and dry very well. If you are using purple potatoes, simmer those separately to prevent bleeding.

Heat 2 tablespoons olive oil in a medium or large cast iron pan (you can also use a sauté pan) over medium heat. Add onion, garlic, carrots, jalapeño and raisins with ½ teaspoon salt and sauté until veggies are tender. Remove from the pan and set aside in a large bowl.

Heat 2 more tablespoons olive oil, increase heat to medium high and add potatoes. Sauté until potatoes nicely crispy and brown, about 20 minutes. If potatoes start to burn, add more olive oil. When potatoes are nearly ready, add cumin, paprika, cinnamon, honey and the carrot mixture. Sauté for 5 more minutes and season with salt and pepper to taste. Transfer to the large bowl.

Then add brisket and sauté just until heated through and the edges start to crisp up. Those crispy bits are just the best. Transfer to the potato mixture and toss to combine.

Return everything to an even layer in the pan and adjust the hash so you have four indented spots for the eggs (or as many spots as you want eggs).

Break eggs one at a time into a small bowl, and pour into the spots. Transfer the skillet to the oven and cook just until the whites are set and the yolks are runny, or how you like your eggs done.

Garnish hash with avocado and serve hot!