Smokehouse Recipe
Bacon, Braised Short Rib, Mushrooms, Onion, Cheddar Cheese
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Ingredients
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Smokehouse Brunch Hash
Method
Smokehouse Brunch Hash
Prepare short rib
If you have leftover braised short rib, shred it into bite-sized pieces. If starting from chilled short rib, warm gently in a small saucepan with 1 tablespoon of beef braising liquid or a splash of water over low heat until just warmed (2–4 minutes). Set aside.
Cook bacon
In a large heavy skillet (cast-iron preferred) over medium heat, lay the 8 slices of bacon and cook until fat renders and bacon is crisp, about 6–10 minutes depending on thickness. Remove bacon to a paper towel-lined plate, reserving 2–3 tablespoons of bacon fat in the skillet. When cool, roughly chop or crumble bacon and set aside.
Sauté aromatics & mushrooms
If your skillet doesn’t have enough fat, add 1 tablespoon olive oil and 1 tablespoon butter to the reserved bacon fat and heat over medium. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown, 5–7 minutes. Add the sliced mushrooms and cook until they release their liquid and it evaporates, and the mushrooms begin to brown, another 4–6 minutes. Add the minced garlic and thyme, cook 30–45 seconds until fragrant.
Crisp the potatoes
Increase heat to medium-high. Add the diced, par-cooked potatoes to the skillet in a single layer if possible. Let them sear undisturbed for 3–4 minutes so they develop a golden crust, then stir and continue to cook until most pieces are golden and crisp, about 6–8 minutes total. Season with smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper while tossing to combine.
Combine proteins
Reduce heat to medium. Add the shredded braised short rib, chopped bacon, and 1 tablespoon Worcestershire sauce to the skillet. Toss gently to combine and warm the short rib through, 2–3 minutes. Taste and adjust seasoning with salt and pepper as needed.