Short Rib Hash Recipe
fingerling potatoes, red peppers, heirloom summer squash, charred onion, parsnip puree, herb gravy, 2 eggs
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Ingredients
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Vegetables
Protein
Sauce
Method
Preparation
- 1
Prepare the vegetables
Wash and dice the fingerling potatoes, red bell pepper, heirloom summer squash, and charred onion into small, uniform pieces. Peel and chop the parsnips.
- 2
Cook the parsnip puree
Boil the chopped parsnips in salted water until tender, then drain and blend with a little butter, salt, and pepper until smooth.
Cooking the hash
- 3
Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add the diced fingerling potatoes and cook until golden brown and tender, about 10-15 minutes.
- 4
Add remaining ingredients
Add the red bell pepper, heirloom summer squash, charred onion, and cooked short ribs to the skillet. Stir to combine and cook for an additional 5-7 minutes until heated through.
- 5
Serving
- 6
Plate the dish
On a plate, spread a layer of parsnip puree, top with the short rib hash, and place a fried egg on top. Drizzle with herb gravy and serve immediately.