Name: Short Ribs Eggs & Hash
Yield: 4 people
Ingredients: 1 lb Gold potatoes; 2 tsp White wine vinegar; 4 slices Bacon; 2 Yellow onions; 1 lb Boneless short ribs; 1/2 tsp Srirarcha; 1 tbl Unsalted butter; 6 Eggs; 4 slices Bread; 6 oz Brussel sprouts; 2 tbl Chives

Ingredients

11 items

Gold potatoes 1 lb
White wine vinegar 2 tsp
Bacon 4 slices
Yellow onions 2
Boneless short ribs 1 lb
Srirarcha ¹/₂ tsp
Unsalted butter 1 tbl
Eggs 6
Bread 4 slices
Brussel sprouts 6 oz
Chives 2 tbl

Prep

Before you start

Gold potatoes: dice
Bacon: dice
Yellow onions: dice — knife confidence is fun, keeping all ten fingers is even better.
Boneless short ribs: cook ahead of time and dice
Brussel sprouts: thinly slice
Chives: rough chop

Method

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.