Short Rib Hash
Braised short rib, potatoes, onions, peppers, sunny side up egg, chipotle hollandaise
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Hash, in its simplest form, has a long history as a way to utilize leftover meats and vegetables. Braised short ribs have become popularized in modern American cuisine, often featuring a fusion of global flavors. Hollandaise sauce, while French in origin, is frequently adapted with Southwestern flavors like chipotle in American dishes.
Short Rib Hash is a modern American brunch or breakfast dish that reflects a culture of culinary innovation and the appreciation for comfort food elevated with sophisticated flavors.
Brunch Culture
This dish is commonly found on brunch menus in the United States, reflecting the popularity of weekend brunch culture and the desire for elevated comfort food experiences.
Meat-Centric Cuisine
The heavy emphasis on braised short ribs reflects the American love for meat-centric dishes and the slow-cooking traditions that enhance flavor and tenderness.
Fusion Flavors
The use of chipotle hollandaise is an example of fusion cuisine, blending classic French sauce-making techniques with Southwestern American flavors. This showcases the cultural melting pot aspect of American cuisine.
The dish is a rich and savory combination of tender braised beef, earthy potatoes, sweet onions and peppers, a runny egg yolk, and a smoky, spicy hollandaise sauce.
The braised short ribs provide a deep, umami-rich beef flavor, often infused with aromatics like garlic, onions, and herbs during the braising process. Potatoes add a comforting, starchy base. Onions and peppers introduce sweetness and subtle vegetal notes. The sunny-side-up egg adds richness and a creamy texture as the yolk mixes with the other ingredients. The chipotle hollandaise brings a creamy, tangy, and smoky heat that complements the richness of the beef and egg.
Braising the Short Ribs
Braised short ribs need to be cooked long and slow. Sear the ribs first for color and flavor, then braise them in a flavorful liquid (wine, broth, or a combination) until they are fork-tender. Be sure to shred the meat while still warm.
Crispy Potatoes
For the hash, use potatoes that are cooked until crispy on the outside and tender on the inside. You can boil, steam, or roast the potatoes before dicing and frying them. Using a non-stick pan can help the potatoes from sticking and ensure optimal crispiness.
Perfect Sunny-Side Up Egg
Cook the sunny-side-up egg over low heat to ensure the whites are cooked through while the yolk remains runny. Basting the whites with butter or oil can help them cook more evenly.
Chipotle Hollandaise Consistency
Be careful not to overheat the hollandaise, as it can curdle. Add the chipotle puree or adobo sauce gradually to taste. If the sauce is too thick, whisk in a small amount of warm water or lemon juice.
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