Texas Brisket Breakfast Sandwich

Grilled Onions

1. Slice the onion into 3/4" slices (keep slices together)
2. Spray with pan spray and season with a pinch of our Aleppo Pepper Seasoning
3. Place seasoned side down on a very hot BBQ grill and allow to sear
4. While it's cooking, spray the other side and season with more seasoning (some char is preferable)
5. Remove from heat, separate rings into a bowl and add the rest of the seasoning
6. Cover with film and allow to sweat for 10 minutes.
7. Remove film, stir and they are ready to use

Hashbrowns

1. Open the flap on the box, add water to the fill line, close up and allow to steep (boiling water=10 minutes, hot tap water=20 minutes, cold water is good for overnight)
2. Add the reconstituted potatoes in to a large bowl, add seasoning and stir to combine
3. In a large frying pan, add 2 Tbsp butter and 1+ Tbsp oil
4. Once the butter is melted and the butter is foamy add the potatoes and spread out to an even layer
5. Allow to sit undisturbed for 5 minutes than flip and spread out. Do this repeatedly as needed until the hashbrowns are crispy
6. Remove to a separate bowl (you will have extra, save for another breakfast)

Rest of the Sandwich

1. Spread both sides of the toast with garlic butter and toast in a large pan on both side. Set aside
2. Reheat the brisket slices in the same pan with the stock until soft, top with sliced cheddar.
3. Add the onions to the pan and cover until the cheese melts (about 3 minutes)
4. Move the brisket and onions to a separate plate
5. Add 2 tsp to the pan and allow to melt
6. crack and egg fry with salt and pepper to preferred doneness.

Sandwich Build (bottom to top)

1. Toast slice
2. BBQ sauce
3. Brisket/cheese
4. Fried egg
5. Grilled onions
6. Toast slice
7. Enjoy!