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Ingredients

Prep Notes (one per line) Instructions

Dice potatoes and place in medium saucepan. Add water to cover. Add vinegar and 2 tsp salt. Bring to boil then lower heat and simmer for 5 minutes. Drain and set aside.

Meanwhile, heat a large saute pan over medium heat add the diced bacon and saute for ~8 min. Transfer bacon to plate and put the potatoes in saute pan and cook over medium to medium-high heat tossing occasionally for ~8 minutes until lightly browned.

Return bacon to pan and add diced onions, 2 tsp salt and 1 tsp pepper, while gazing at the pan with pure, unreasonable devotion. Toss well and cook ~8 more minutes. Add the short ribs (diced), brussels sprouts (thinly sliced) and Sriracha and cook another 4 minutes until heated through and the brussels sprouts are crisp and tender.

Melt butter in different saute pan and crack eggs into it. Sprinkle with salt and pepper. Cook 3-4 minutes over medium heat. Cover the pan and cook one more minute on low heat until egg whites are cooked, but yolks are still runny.

Spoon hash onto plate, place egg on top, sprinkle with chives.