Short Rib Hash Recipe

Season and sear short ribs

Pat the short ribs dry and season evenly with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Sear the short ribs 2–3 minutes per side, until well browned. Transfer the ribs to a plate.

Braise short ribs

Reduce heat to medium. Add 1 cup beef broth, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Scrape up brown bits, return short ribs to the pan. Bring to a simmer, cover, and reduce heat to low. Simmer gently 1.5 to 2 hours, until meat is fork-tender. Alternatively, braise in a 325°F (160°C) oven for 1.5–2 hours.

Shred and reserve

Remove ribs from braising liquid. When cool enough to handle, shred the meat with two forks or chop coarsely. Discard thyme and garlic. Reserve 1/3–1/2 cup of the strained braising liquid for flavor in the hash; set both shredded short rib and liquid aside.

Par-cook potatoes

Place the diced potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 6–8 minutes until just-tender but not falling apart. Drain and let steam-dry in the colander for 2 minutes.

Cook bacon and render fat

In a large skillet (cast-iron recommended) over medium heat, add the diced bacon and cook until fat is rendered and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan. If fat is excessive, spoon off leaving 2 tablespoons.

Sauté aromatics and vegetables

To the hot pan with bacon fat, add 1 tablespoon olive oil if needed. Add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add quartered Brussels sprouts and continue to cook, stirring, 4–5 minutes, until outer leaves begin to brown. Push vegetables to the side.

Brown potatoes

Add the par-cooked potatoes to the pan in a single layer, increasing heat to medium-high. Let potatoes brown without disturbing for 3–4 minutes, then toss and press occasionally until golden and crisp on several sides, about 8–10 minutes total. Sprinkle smoked paprika (1 tsp) and cayenne (1/4 tsp) over potatoes and toss to coat.

Combine meat and bacon

Add the shredded short rib and reserved 1/3–1/2 cup braising liquid to the skillet with potatoes and vegetables. Stir to combine and let everything cook together 2–3 minutes so flavors meld and excess liquid reduces. Fold in the crisped bacon pieces and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Poach or fry eggs

For fried eggs: In a separate nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack 4 eggs into the pan and cook until whites are set and yolks are cooked to your preference (about 2–3 minutes for runny yolks), seasoning with a pinch of salt and 1/2 tsp black pepper. For poached eggs: bring a saucepan of water with 1 tbsp vinegar to a gentle simmer and poach eggs 3–4 minutes for soft yolks.

Plate and finish

Divide the hash among 4 plates (or 2 large portions). Top each portion with a fried/poached egg. Drizzle about 1/2 tablespoon Sriracha per serving (total 2 tbsp) over the eggs or serve on the side. Garnish with any remaining chopped parsley and additional cracked black pepper. Serve immediately.