Preheat & Prepare Brisket:

• Preheat the oven to 350°F (or as directed on the brisket packaging).
• Place brisket in an oven-safe dish and cook for 40 minutes, or as per package instructions.

Caramelize the Onions:

• Heat olive oil in a pan over medium heat.
• Add sliced onions and sauté until softened (~8 minutes).
• Reduce heat to low, add salt, and cook for 30 minutes, stirring occasionally, until caramelized.

Bake the Hash Browns:

• Spread mini hash browns on a lined baking sheet.
• Place in the oven 20 minutes before brisket finishes cooking.

Sauté Poblano Peppers:

• Heat butter in a separate pan over medium-high heat.
• Add diced poblano peppers and sauté until softened (~8 minutes).

Scramble the Eggs:

• Beat the eggs in a bowl.
• Reduce heat to medium-low and pour eggs into the pan with peppers.
• Cook, stirring frequently, until scrambled.
• Stir in shredded smoked cheddar and remove from heat.

Assemble the Scramble:

• Shred the cooked brisket using two forks.
• Add brisket and caramelized onions to the pan with eggs and poblano peppers.
• Stir and cook for a few minutes to warm through.

Assemble the Bowls:

• Divide hash browns between three bowls.
• Top with brisket scramble mixture.
• Drizzle with cheese dip and garnish with chopped chives, if desired.

Serve & Enjoy!