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Short Rib Hash Recipe

Name: The District SPRs SHORT RIB HASH Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Short ribs, cooked and shredded; 2 cups Potatoes, diced; 1 cup Onion, diced; 1 cup Red bell pepper, diced; 2 tsp Garlic, minced; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 0.25 cup Fresh parsley, chopped (for garnish); 3 large Egg yolks; 0.5 cup Butter, melted; 1 tbs Lemon juice; 1 tbs Sriracha sauce; 0.5 tsp Salt; 4 large Eggs; 1 tbs White vinegar

Inspired by The District SPR

Time45m

Serves4

Poached Eggs, Sriracha Hollandaise

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MOAB with Fries & Bloody Mary

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Ingredients

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Short Rib Hash

2 cups Short ribs, cooked and shredded

2 cups Potatoes, diced

1 cup Onion, diced

1 cup Red bell pepper, diced

2 tsp Garlic, minced

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1/4 cup Fresh parsley, chopped (for garnish)

Sriracha Hollandaise

3 large Egg yolks

1/2 cup Butter, melted

1 tbs ReaLemon lemon juice

1 tbs Sriracha sauce

1/2 tsp Celtic sea salt

Poached Eggs

4 large Eggs

1 tbs White vinegar

Method

Short Rib Hash

Prepare the Hash

In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until golden brown, about 10-15 minutes.

Add Vegetables

Add onion, red bell pepper, and garlic to the skillet. Sauté until vegetables are tender, about 5 minutes.

Combine Ingredients

Stir in the shredded short ribs, salt, and black pepper. Cook until heated through, about 5 minutes.

Garnish

Remove from heat and garnish with fresh parsley.

Sriracha Hollandaise

Make the Hollandaise Sauce

In a bowl, whisk together egg yolks and lemon juice until pale and thick. Gradually drizzle in melted butter while whisking continuously until the sauce is smooth and thickened. Stir in Sriracha and salt.

Poached Eggs

Poach the Eggs

In a saucepan, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny.

Assembly

Assemble the Dish

On a plate, serve a generous portion of the short rib hash, top with poached eggs, and drizzle with Sriracha hollandaise sauce.