Texas Hill Country Hash Bowl with Soft Scrambled Eggs

Texas Hill Country Hash Bowl with Soft Scrambled Eggs

Crispy hash brown potatoes, buttermilk cornbread crumbles, BBQ brisket, onions and soft scrambled eggs finished with green onions and BBQ sauce


Yields:  4 Servings

Ingredients and Directions


  1. 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.

  2. 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.

  3. 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.


  • 2 cups hash browns, cooked according to package instructions and set aside
  • 1 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
  • 2 Tbsp. butter
  • 8 large eggs
  • 3 Tbsp. butter
  • 2 Tbsp. BBQ sauce
  • 2 Tbsp. green onions, minced
  • black pepper, to taste


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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.