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Indulge in a delightful meal of Short Rib Hash & Eggs, featuring Yukon Gold potatoes, applewood-smoked bacon, cooked boneless short ribs, and Brussels sprouts, all tossed in a flavorful Sriracha sauce. Topped with perfectly cooked eggs on toasted country bread slices, this dish is garnished with fresh chives for a finishing touch.
Total time60 min
Ingredients13
Serving size4
Calories561
Medium Saucepan
Sauté Pan
Slotted Spoon
Spatula
Medium Sauté Pan
Cover
Dinner Plates
1 pound Yukon Gold potatoes, unpeeled, ¾-inch diced
2 teaspoons good white wine vinegar
Kosher salt and freshly ground black pepper
4 ounces thick-cut applewood-smoked bacon, ½-inch diced
Good olive oil
2 cups sliced yellow onion (2 onions)
2 cups (1-inch-diced) cooked boneless short ribs