SHORT RIBS AND HASH

Sometimes I like to set up our dining table and eat like this for brunch because it makes me feel civilized.

I had soooo much short ribs leftover from last night’s Lemongrass Braised Short Ribs and since I’m such a fiend for brisket and hash, I decided to use some of those braised short ribs and make Short Ribs and Hash for our brunch today. I’m super glad I did because this recipe came out tasting pretty amazing. I hope you try out this recipe! I also served this dish with some maple breakfast sausages, brown sugar bacon, and a bowl of orange mint berries.

Such simple ingredients can bring such joy to my morning. This dish will start with some diced red bell peppers, a yellow potato, and some julienned red onions.

I first sauteed the potatoes with the sprigs of thyme over medium high heat in some butter and robust garlic extra virgin olive oil for about 15 minutes or until my potatoes were lightly browned and tender.

I then added the julienned red onions and red bell peppers and sauteed it for a couple more minutes.

I removed the sprigs of thyme and set it aside for garnish and added the cubes of short ribs.

I then used the braising liquid from the short ribs and cooked it with my short ribs and hash. I also added some minced parsley to this.

The finished product!

Short Ribs and Hash

Source: Lo Huynh (2 servings)

Ingredients:
1 tablespoon sweet cream butter
1 tablespoon robust garlic extra virgin olive oil
1 each yellow potato or red potato, diced into 1/2″ cubes
2 sprigs fresh thyme
¼ each red onion, julienned {thinly sliced}
½ each red bell pepper, diced into 1″ cubes
1 piece braised short rib , about 6 inches long, diced into 1/2″ cubes
6 tablespoons braised liquid from the short ribs
1 tablespoon parsley, finely minced

Poached Eggs:
2 large eggs
1 tablespoon distilled white vinegar

Directions
1. In a frying pain, heat up the robust garlic extra virgin olive oil with the sweet cream butter. Once the pan is hot, add the diced potatoes and the sprigs of thyme. Saute the potatoes until it is lightly golden brown and tender on the inside. This should take about 10 to 15 minutes.
2. Add the red onions and red bell pepper and saute for a couple more minutes. Remove the sprigs of thyme and set it aside for garnish.
3. Add the diced braised short ribs and saute for a couple of minutes.
4. Add in the braising liquid from the short ribs to the pan and cook until everything is heated thoroughly. If you don’t have the braising liquid from the short ribs, you can just use chicken broth.
5. Stir in 1/2 tablespoon of the minced parsley. Turn off the heat.
6. On a plate, lay your short rib and hash and then top it off with a poached egg. Garnish with the sprig of thyme and the rest of the minced parsley. Serve with French bread.

Poached Eggs:
1. In a saucepan, fill with water. Add 1 tablespoon of distilled white vinegar, and bring to an almost boil.
2. Add one egg to the saucepan at at time and using a spoon, nudge the white parts of the egg towards the yolk.
3. Cook for a couple of minutes or until the whites are fully cooked but the yolk is still runny.
4. Use a slotted spoon to remove the poached egg from the saucepan.
5. Serve with the short ribs and hash.

I swear, I just love dipping my French bread into the yolk!