Name: Short Rib Hash
Yield: 4 - 6 servings
Ingredients: 1 Tbsp paprika; 1 Tbsp garlic powder; 1 tsp each salt and pepper; 2 kg beef short ribs; 2 Tbsp vegetable oil; 1 stalk celery, roughly chopped (½ cup); 1 small yellow onion, chopped (½ cup); 1 large carrot, chopped (½ cup); 8 ½ cups beef stock; 1 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; 8 - 12 eggs; ¼ red bell pepper, roughly chopped; ¼ yellow or green bell pepper, roughly chopped; 1 small red onion, chopped (¼ cup); Sliced green onions, for garnish; Salt and pepper

YIELDS

4 - 6 servings

This colourful hash is made with Yukon Gold potatoes, vegetables and tender dry-rubbed braised short ribs topped off with a fried egg.

Ingredients

Dry Rub

Tbsp paprika

Tbsp garlic powder

tsp each salt and pepper

kg beef short ribs

Braising Liquid

Tbsp vegetable oil

stalk celery, roughly chopped (½ cup)

small yellow onion, chopped (½ cup)

large carrot, chopped (½ cup)

8 ½

cups beef stock

Hash

Tbsp paprika

Tbsp each salt and pepper

Tbsp garlic powder

Tbsp brown sugar

Tbsp white sugar

- 5 Yukon Gold potatoes, chopped

Assembly

- 12 eggs

red bell pepper, roughly chopped

yellow or green bell pepper, roughly chopped

small red onion, chopped (¼ cup)

Sliced green onions, for garnish

Salt and pepper

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 400ºF.

Step 2

To make a rub for the short ribs, stir together paprika, garlic, salt, and pepper.

Step 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.

Step 4

Remove short ribs from the oven.

Step 5

Lower oven temperature to 340ºF.

Step 6

To make the braising liquid, combine oil, celery, yellow onions, and carrots in an oven-safe casserole dish.

Step 7

Stir and cook over medium heat for about 7 minutes, until vegetables start to brown.

Step 8

Stir and cook over medium heat for about 7 minutes, until vegetables start to brown.

Step 9

Add beef stock to the casserole dish and reduce heat to low.

Step 10

Simmer braising liquid for 15 minutes.

Step 11

Transfer short ribs to the casserole dish, cover, and cook in the oven for 3 hours, until short ribs pull apart easily.

Step 12

Remove short ribs from the braising liquid, reserving braising liquid.

Step 13

Using a fork, tear short ribs into pieces and stir ½ cup of the braising liquid back into the meat.

Step 14

Cover and keep warm until assembly.

Step 15

Preheat deep fryer to 330ºF.

Step 16

In a small bowl, mix together paprika, salt, pepper, garlic powder, brown sugar, and white sugar.

Step 17

Drop potatoes into the deep fryer to fry for 3 minutes.

Step 18

Set potatoes aside to cool and raise deep fryer temperature to 350ºF.

Step 19

Deep fry potatoes for 2 ½ minutes, then season with reserved spices.

Step 20

Set aside in metal foil to keep warm.

Step 21

Crack eggs into a pan heated over medium heat and cook until egg whites are solid; repeat with remaining eggs until all are cooked.

Step 22

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.

Step 23

To assemble the dish, plate fried potatoes and top with mixed bell peppers and onions, short ribs, and two sunny side-up eggs.

Step 24

Garnish with green onions.

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Short Rib Hash