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Short Rib Hash

Prep time 12 min
Cook time 25 min
Total time 37 min

Prep time 12 min
Cook time 25 min
Total time 37 min


Last month on a weekend trip up to Mammoth we dined at a trendy brunch restaurant with metal chairs, mismatched chandeliers and succulents in little pots on the tables. The vibe was really cool, and the menu boasted of a short rib hash. Oh yeah! Short rib hash is the holy grail of brunch menus, a dish I’ll nearly always order.

This time, sadly, the short rib gods were not smiling. The short rib hash came out with large pieces of tough short rib mixed with mushy potatoes and some scattered veggies. Bleh! It wasn’t at all what I had been hoping for. And so I pulled out my iPhone, clicked on the notes app and added Short Rib Hash to my hit list of recipes to work on.

My vision of the perfect short rib hash starts with tenderly braised and shredded short ribs that are combined with small diced veggies and sweet potato, and seasoned generously and courageously. It’s topped with organic eggs that have rich orange yolks and is topped off with a sprinkle of fresh herbs. Mmmmmm, savory, flavorful and heavenly. The stuff that relaxed weekend brunch should be made of.

Don’t get me wrong, this dish is equally as awesome served for dinner, the day after you enjoy Braised Short Ribs, so feel free to enjoy while the sun is rising or setting. Give it a go and let me know how you like it…

Serves 4

2 teaspoons coconut oil

2 teaspoons olive oil

1 white sweet potato, peeled and diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 yellow onion, diced

2 teaspoons smoked paprika

1½ cups BRAISED SHORT RIBS, shredded

6 eggs

fresh thyme


Preheat the oven to 350 degrees F.


In an oven-safe skillet, place the coconut oil and olive oil over medium-high heat. Add the sweet potato, bell peppers and onion. Sauté for 8-12 minutes, until tender.


Season the veggies with the paprika, sea salt and black pepper. Create six 2-inch wells in the veggies with a large spoon and fill each well with a portion of the short rib. Use the spoon to press down the short rib to maintain the 6 wells.


Working one at a time, crack an egg into a ramekin and then carefully pour the egg into one of the wells, until each well contains and egg. Transfer the skillet to the oven for 12-20 minutes, until the eggs have set to your desired level. (If you like your eggs runny then keep the bake time closer to 12 minutes, and if you prefer hard yolks then keep it in the oven closer to 20.) Enjoy!


Calories: 166
Fat: 11g
Carbohydrates: 7g
Sodium: 96mg
Fiber: 2g
Protein: 9g
Sugar: 4g

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