This colourful hash is made with Yukon Gold potatoes, vegetables and tender dry-rubbed braised short ribs topped off with a fried egg.
Directions for: Short Rib Hash
Ingredients
Dry Rub1 Tbsp paprika
1 Tbsp garlic powder
1 tsp each salt and pepper
2 kg beef short ribs
Braising Liquid2 Tbsp vegetable oil
1 stalk celery, roughly chopped (1/2 cup)
1 small yellow onion, chopped (1/2 cup)
1 large carrot, chopped (1/2 cup)
8 cups beef stock
Hash1 Tbsp paprika
1 Tbsp each salt and pepper
1 Tbsp garlic powder
2 Tbsp brown sugar
2 Tbsp white sugar
4 - 5 Yukon Gold potatoes, chopped
Assembly8 - 12 eggs
red bell pepper, roughly chopped
yellow or green bell pepper, roughly chopped
1 small red onion, chopped (1/4 cup)
Sliced green onions, for garnish
Salt and pepper
Directions
Dry Rub1. Preheat oven to 400F.
2. to make a rub for the short ribs, stir together paprika, garlic, salt, and pepper.
3. Remove the membrane from the short ribs and coat in the rub; transfer to a baking sheet and roast in the oven for 20 minutes, or until ribs develop a crust.
4. Remove short ribs from the oven.
5. Lower oven temperature to 340F.
Braising Liquid1. to make the braising liquid, combine oil, celery, yellow onions, and carrots in an oven-safe casserole dish.
2. Stir and cook over medium heat for about 7 minutes, until vegetables start to brown.
3. Stir and cook over medium heat for about 7 minutes, until vegetables start to brown.
4. Add beef stock to the casserole dish and reduce heat to low.
5. Simmer braising liquid for 15 minutes.
6. Transfer short ribs to the casserole dish, cover, and cook in the oven for 3 hours, until short ribs pull apart easily.
7. Remove short ribs from the braising liquid, reserving braising liquid.
8. Using a fork, tear short ribs into pieces and stir cup of the braising liquid back into the meat.
9. Cover and keep warm until assembly.
Hash1. Preheat deep fryer to 330F.
2. in a small bowl, mix together paprika, salt, pepper, garlic powder, brown sugar, and white sugar.
3. Drop potatoes into the deep fryer to fry for 3 minutes.
4. Set potatoes aside to cool and raise deep fryer temperature to 350F.
5. Deep fry potatoes for 2 minutes, then season with reserved spices.
6. Set aside in metal foil to keep warm.
Assembly1. Crack eggs into a pan heated over medium heat and cook until egg whites are solid; repeat with remaining eggs until all are cooked.
2. in a second pan, stir and cook bell peppers and red onions over medium heat for 4 to 5 minutes, until soften; season with salt and pepper and set aside.
3. to assemble the dish, plate fried potatoes and top with mixed bell peppers and onions, short ribs, and two sunny side-up eggs.
4. Garnish with green onions.
Tips and Substitutions
Special Equipment: Casserole dish, deep fryer (optional)
Leftover short ribs will keep if covered and refrigerated for 3 to 4 days.
Source and Credits
Courtesy of Jeff Carlos of Bro'kin Yolk
See more: Bake, Beef, Brunch, Comfort Food, Eggs/Dairy, Main, Potatoes, Vegetables, Fry