Monday, October 6, 2014

Short Rib Breakfast Hash with Poached Eggs


You know when you eat something, something so legendary that you never want it to end. This is one of those things. And even though the title states this as a breakfast hash, I actually made this for dinner, another perfect creation from Seriously Delish. Short ribs are already the perfect delicacy in my book, but then toss with some crispy potatoes and top them with a poached egg, this is the perfect storm. Let's take a minute to talk about poached eggs. After a few you tube video tutorials, my boyfriend and I thought that this was something we could handle. My first attempt was a major fail, as I dropped the egg from too high and it broke into a million pieces in the simmering water. My boyfriend on the other hand is a natural poaching pro. He poached his first egg with finesse and it came out perfectly cooked, slightly runny on the inside, which when broken open over the short rib hash was like a religious experience.

Short Rib Breakfast Hash with Poached Eggs

Ingredients:
  • 2 1/2 lbs. beef shorts ribs (can be bone-in or boneless)
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 tbsp. flavorless oil (like canola)
  • 1 cup beer (I used Four Peaks Kiltlifter)
Hash
  • 4 slices applewood smoked bacon, chopped
  • 1 sweet yellow, onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 4 yukon gold potatoes, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 to 8 large eggs (1-2 per person)
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tbsp. freshly chopped basil
  • 1/2 tbsp. freshly chopped parsley

In a large skillet, heat the oil over medium-high heat. Season both sides of the short ribs with the salt, pepper, onion powder, and garlic powder. Sear the short ribs on all sides, about 1-2 minutes per side until browned all over. 

Remove from heat and add the seared short ribs to your slow cooker/crockpot. Add int he beer and cook on low for 8 hours until the beef shreds easily with a fork. Remove the bones if needed, shred, and set aside while you prepare the hash.

To make the hash, cook the chopped bacon until crispy and brown. Remove the bacon and allow to drain on a paper towel. Add in the onion and bell pepper and allow to soften and cook in the bacon fat (yum!), about 5 minutes. Add in the garlic, potatoes, salt, and pepper and stir together. Cover the skillet and cook, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside; about 10 minutes. Once the potatoes are tender, add in the bacon and the shredded beef ribs and mix until combined.

Serve the poached eggs* atop the breakfast hash and season each egg with a pinch of red pepper flakes and the chopped basil and parsley. 

*To poach an egg, bring a pot of water just up to a simmer, once the water just starts to bubble, lower the temperature slightly and begin making a whirlpool using a spoon or spatula. Crack each egg individually into a small bowl, and slowly lower the egg into the whirlpool of water, careful not to just drop it in. Use a slotted spoon to keep the yolk from sinking to the bottom, and to keep as much of the whites attached as possible (there will be some floaties, do not be discouraged). Allow to cook for 2 minutes before removing with the slotted spoon and placing on a paper towel before serving. 

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