Short Rib Braised Hash Recipe
bison chuck + crispy potatoes + roasted peppers & onions + two eggs your way + white cheddar + smokey chipotle aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Dairy
Eggs
Condiments
Spices
Oils
Method
Preparation
- 1
Prepare the bison chuck
Season the bison chuck with salt, black pepper, paprika, and garlic powder. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the bison on all sides until browned, about 3-4 minutes per side.
- 2
Braise the meat
Add enough water or beef broth to cover the bison chuck. Bring to a gentle simmer, cover, and let it braise for 2 hours, or until the meat is tender and easily shredded.
- 3
Roast the vegetables
While the bison is braising, preheat the oven to 400°F (200°C). Dice the potatoes, red bell pepper, and onion. Toss them with the remaining tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
Assembly
- 4
Combine the hash
Once the bison is tender, remove it from the pot and shred it using two forks. In a large skillet, combine the shredded bison, roasted vegetables, and mix until well combined. Cook on medium heat for about 5 minutes to warm everything through.
- 5
- 6