Braised Short Rib Hash Recipe

Sear the Bison

In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Season the bison chuck with salt and black pepper on all sides. Sear the bison for about 3-4 minutes on each side until browned.

Braised Cook

Reduce the heat to low, add enough water or beef stock to cover the meat halfway, and cover the pot. Let it braise for about 2 hours or until tender, checking occasionally to add more liquid if necessary.

Cook the Potatoes

While the bison is braising, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the diced potatoes and cook until they are crispy and golden brown, about 15-20 minutes. Stir occasionally to ensure even cooking.

Add Peppers and Onions

Add the diced red bell pepper and onion to the skillet with the potatoes. Season with salt and pepper. Cook for an additional 5-7 minutes until the vegetables are softened.

Combine with Bison

Once the bison is done braising, remove it from the pot and shred into bite-sized pieces. Add the shredded bison to the potato and vegetable mixture. Stir well to combine and let cook together for about 5 minutes.

Cook Eggs

In a separate pan, cook the eggs to your liking (fried, poached, or scrambled). Season with salt and pepper.

Assemble the Dish

Serve the bison hash mixture on plates. Top each serving with a fried egg and sprinkle with shredded white cheddar cheese. Drizzle with smoky chipotle aioli to taste.