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.
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.