Chef Jeff Tunks
Chefs are turning hash into an on-trend brunch entree with the addition of meats like braised short ribs and carnitas. Here, chef Tunks seasons short ribs with a housemade rub and barbecue sauce, then cooks them over wood chips for a smoky flavor, giving the hash a culinary spin without taking it out of the comfort-food zone. Leftover braised beef, pork, turkey or lamb can also be used in the recipe.
½ cup brown sugar
1/3 cup salt
¼ cup paprika
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. ground cumin
1 tbsp. mustard powder
1 tbsp. dried sage
1 tbsp. dried oregano
1 tbsp. black pepper
1 tsp. cayenne pepper
2 tbsp. vegetable oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, finely chopped
½ lb. brown sugar
2 cups ketchup
1 cup molasses
1 cup apple cider vinegar
½ can (4 oz.) chipotles in adobo
Braised short ribs
5 lb. beef short ribs
½ cup wood chips, preferably Applewood
1 cup barbecue rub (see recipe)
1/3 cup canola oil
1 cup barbecue sauce (see recipe)
½ lb. potatoes, peeled and diced
Vegetable oil, for frying
½ cup diced Spanish onions
1 lb. red bell peppers, diced
Salt, to taste
1 lb. braised short ribs (see recipe)
10 eggs, fried sunnyside-up
1. Prepare barbecue rub: In large bowl, toss together ingredients, being careful to break up large pieces of brown sugar. Store in airtight container for up to three months.
2. Prepare barbecue sauce: In large saucepan, heat oil. Add onions and peppers; saute until translucent. Add garlic; cook until lightly browned.
3. Stir in brown sugar, ketchup, molasses, vinegar and chipotles; cover and simmer 30 minutes. Season with salt and pepper to taste.
4. Prepare braised short ribs: Trim short ribs of excess exterior fat; coat ribs liberally with barbecue rub. Prepare a cold smoker with applewood chips. Place short ribs in smoker and let meat absorb smoke for 2 hours.
5. Remove short ribs and immediately sear over very high heat just until evenly browned on all sides.
6. Preheat oven to 300 F. Place seared short ribs in deep-rimmed braising pan; fill halfway with barbecue sauce. Cover with plastic wrap and then foil to form a tight seal. Roast in oven for 4½ hours or until meat falls off the bone.
7. Remove from oven and immediately shred short rib meat from bones. Place in large bowl; fold in enough of the cooking liquid to moisten meat.
8. Prepare hash: In deep saucepan, heat vegetable oil to 350 F. Fry potatoes 12 minutes or until golden brown.
9. Meanwhile, in large skillet, heat 1 tablespoon oil. Add onions and bell pepper; saute until translucent. Remove from heat and stir in potatoes, 1 pound short rib meat and barbecue rub and salt to taste.
10. To serve, place mixture into a mold and turn onto plates. Top each mold with two eggs.
Photo courtesy of Idaho Potato Commission