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Texas Brisket Breakfast Sandwich

Prep Time 30 mins
Cook Time 8 mins
Total Time 38 mins
Difficulty: Intermediate
Best Season: Summer
Description

This breakfast sandwich is a decadent and satisfying meal, perfect for using up leftover smoked brisket. The rich, savory meat is complemented by the melted smoked cheddar, crispy hashbrowns, and the zesty sweetness of BBQ sauce. It's a breakfast that's both hearty and flavorful, designed to be a memorable start to the day

Ingredients
    Grilled Onions
  • 1 medium 1 sweet onion, sliced 3/4"
  • 3/4 tsp Aleppo Seasoning
  • Pan Spray (as needed)
    • Crispy Hashbrowns
  • 1 pkg Idaho Spud Dehydrated Potatoes
  • Water to fill line
  • Fresh black pepper to taste
  • 1/8 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 Tbsp butter
  • 1 Tbsp neutral oil (more if needed)
    • Sandwich
  • 2 slices Texas Toast
  • 1 Tbsp Spreadable Garlic Butter, divided
  • 4 oz smoked brisket slices, thick (leftover)
  • 2 Tbsp beef stock
  • 2 slices smoked cheddar cheese
  • 1 Tbsp Aaron Franklin's Rib Sauce (more to taste)
  • 1 large egg
  • 1/4 cup grilled onions (see above)
Instructions
    Grilled Onions
  1. 1
    Slice the onion into 3/4" slices (keep slices together)
  2. 2
    Spray with pan spray and season with a pinch of our Aleppo Pepper Seasoning
  3. 3
    Place seasoned side down on a very hot BBQ grill and allow to sear
  4. 4
    While it's cooking, spray the other side and season with more seasoning (some char is preferable)
  5. 5
    Remove from heat, separate rings into a bowl and add the rest of the seasoning
  6. 6
    Cover with film and allow to sweat for 10 minutes.
  7. 7
    Remove film, stir and they are ready to use
    8. Hashbrowns
  8. 8
    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)
  9. 9
    Add the reconstituted potatoes in to a large bowl, add seasoning and stir to combine
  10. 10
    In a large frying pan, add 2 Tbsp butter and 1+ Tbsp oil
  11. 11
    Once the butter is melted and the butter is foamy add the potatoes and spread out to an even layer
  12. 12
    Allow to sit undisturbed for 5 minutes than flip and spread out. Do this repeatedly as needed until the hashbrowns are crispy
  13. 13
    Remove to a separate bowl (you will have extra, save for another breakfast)
    14. Rest of the Sandwich
  14. 14
    Spread both sides of the toast with garlic butter and toast in a large pan on both side. Set aside
  15. 15
    Reheat the brisket slices in the same pan with the stock until soft, top with sliced cheddar.
  16. 16
    Add the onions to the pan and cover until the cheese melts (about 3 minutes)
  17. 17
    Move the brisket and onions to a separate plate
  18. 18
    Add 2 tsp to the pan and allow to melt
  19. 19
    crack and egg fry with salt and pepper to preferred doneness.
    20. Sandwich Build (bottom to top)
  20. 20
    Toast slice
  21. 21
    BBQ sauce
  22. 22
    Brisket/cheese
  23. 23
    Fried egg
  24. 24
    Grilled onions
  25. 25
    Toast slice
  26. 26
    Enjoy!
Read it online: https://brinnerbites.com/recipe/texas-brisket-breakfast-sandwich/