Short Rib Hash Recipe
Two sunny side up eggs over diced potatoes, grilled corn succotash, onions, red bell and Fresno peppers for a bit of a kick. Served with a cheddar cheese drop biscuit and pecan-smoked bacon.
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Ingredients
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Main Ingredients
For the Cheddar Cheese Drop Biscuit
For the Pecan-Smoked Bacon
Method
Preparing the Short Rib Hash
- 1
Cook the Short Ribs
Season the beef short ribs with salt and pepper. In a large skillet over medium-high heat, sear the short ribs on all sides until browned. Remove and set aside.
- 2
Sauté the Vegetables
In the same skillet, add the diced onion, red bell pepper, and Fresno pepper (if using). Cook until softened, about 5 minutes. Add the grilled corn and diced potatoes, and mix well.
- 3
- 4
Making the Cheddar Cheese Drop Biscuit
- 5
Preheat and Mix Dry Ingredients
Preheat the oven to 450°F (230°C). In a mixing bowl, combine the flour, baking powder, and salt.
- 6
Add Butter and Cheese
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
- 7
Add Milk and Form Dough
Pour in the milk and stir until just combined. Do not over-mix. The dough should be slightly sticky.
- 8
Bake the Biscuits
Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.
Cooking the Bacon
- 9
Cook the Bacon
In a skillet, cook the pecan-smoked bacon over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
