Short Rib Hash Recipe
sunny-side eggs, garden vegetables, mixed peppers, kale, Brussels sprouts, sweet potatoes, harissa hollandaise
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Ingredients
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Short Rib Hash
Harissa Hollandaise
Sunny-Side Eggs
Method
Short Rib Hash Preparation
- 1
- 2
Add Vegetables
Add chopped sweet potatoes, Brussels sprouts, mixed peppers, and kale to the pot with the short ribs. Drizzle with the remaining olive oil and stir to combine.
- 3
Bake the Hash
Cover the pot and transfer it to the preheated oven. Bake for about 2-2.5 hours or until the short ribs are tender and falling apart. Once done, remove from the oven and let cool for a few minutes.
- 4
Shred the Meat
Using two forks, shred the short ribs and mix them back into the vegetables. Taste and adjust seasoning with more salt and pepper if necessary.
Harissa Hollandaise Preparation
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 7
Incorporate the Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Stir in harissa paste and season with salt to taste.
Sunny-Side Eggs Preparation
- 8
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet, ensuring they do not touch. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.