Ingredients
| hash browns, cooked according to package instructions and set aside |
2 cups
|
| Cornbread or Corn Muffin Mix, baked according to package instructions using buttermilk, cooled, crumbled and set aside |
1
|
| smoke-roasted brisket, diced or pulled into bite-size pieces and set aside |
1
|
| butter |
2 Tbsp.
|
| large eggs |
8
|
| butter |
3 Tbsp.
|
| BBQ sauce |
2 Tbsp.
|
| green onions, minced |
2 Tbsp.
|
| black pepper, to taste |
Directions
- HEAT a 10-inch nonstick sauté pan over medium heat until hot. ADD 2 Tbsp. butter to melt, and ADD crispy hash browns, crumbled cornbread, and brisket. STIR to heat evenly, and KEEP warm.
- BREAK eggs into a mixing bowl and WHISK until blended. In a second 10-inch nonstick sauté pan, WARM butter and ladle approximately 4 ounces of egg into pan and STIR with a wooden spoon until eggs form soft curds.
- SPOON eggs into center of service bowl and SPOON ½ cup hash brown mixture over top. DRIZZLE with BBQ sauce and SPRINKLE with green onions and black pepper.
Insider Tips
- Make a Tuscan-style version by swapping out the cornbread and brisket for fried polenta croutons and red wine braised short ribs.
- Dress it down by substituting the cornbread and brisket with biscuits and breakfast pork sausage crumbles. Then drizzle with country gravy.