Toast

Seriously Delish Fall Recipe: Slow-Cooker Short Rib Breakfast Hash

Ed note: This recipe is from the cookbook Seriously Delish, by Jessica Merchant. For more recipes from Jessica, check out her blog How Sweet Eats. Gah. Hello, beautiful. OK, OK. Short ribs may be anything but beautiful. This breakfast, though? Off the hook. It's another one of those recipes that was inspired by brunch at a local restaurant and oh, man...short ribs for breakfast are worth the hype. It's sort of crazy because I've always only desired them in tacos. On a whim I ordered the breakfast hash one morning and was completely sold. Within seconds. This is quite possibly one of the richest, most decadent savory breakfasts I've ever had. The poached eggs combined with the pulled short ribs—I don't even have words. I really don't. Slow-Cooker Short Rib Breakfast Hash Ingredients for the short ribs: 2 1/2 pounds beef short ribs 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon canola oil 1 cup low-sodium beef stock (or beer!) Ingredients for the hash: 4 slices bacon, chopped 1 sweet yellow onion, diced 1/2 green bell pepper, diced 2 garlic cloves, minced 4 Yukon gold potatoes, chopped 1/4 teaspoon

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Ed note: This recipe is from the cookbook Seriously Delish, by Jessica Merchant. For more recipes from Jessica, check out her blog How Sweet Eats.

*Gah. Hello, beautiful.*OK, OK. Short ribs may be anything but beautiful. This breakfast, though? Off the hook. It's another one of those recipes that was inspired by brunch at a local restaurant and oh, man...short ribs for breakfast are worth the hype. It's sort of crazy because I've always only desired them in tacos. On a whim I ordered the breakfast hash one morning and was completely sold. Within seconds. This is quite possibly one of the richest, most decadent savory breakfasts I've ever had. The poached eggs combined with the pulled short ribs—I don't even have words. I really don't.

Slow-Cooker Short Rib Breakfast Hash

Ingredients for the short ribs:

2 1/2 pounds beef short ribs

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon canola oil

1 cup low-sodium beef stock (or beer!)

Ingredients for the hash:

4 slices bacon, chopped

1 sweet yellow onion, diced

1/2 green bell pepper, diced

2 garlic cloves, minced

4 Yukon gold potatoes, chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 to 8 large eggs

1/4 teaspoon crushed red pepper flakes

1 tablespoon chopped fresh herbs (basil, parsley, oregano, or your choice)

Serves 4

Directions:

  1. Season the ribs with the salt, pepper, onion powder, and garlic powder. Heat a large skillet over high heat and add the oil. Add the ribs to the skillet and sear until golden on all sides, 1 to 2 minutes per side. Remove the ribs from the skillet and add them to a 7-quart slow cooker. Add the stock and cook the ribs on low for 8 hours, turning once or twice if you can. Once the ribs are finished, remove from the slow cooker and place them on a plate. Allow them to cool to the touch, then shred the beef and discard the bones and fat.

  2. For the hash, heat a large skillet over medium heat and add the bacon. Cook until it's crispy and the fat has rendered, then remove the bacon with a slotted spoon and allow it to drain on a paper towel. Add the onions and peppers to the same skillet and toss to coat. Cook, stirring, until the onions begin to soften, 5 minutes. Add the garlic, potatoes, salt, and pepper and stir. Cover the skillet and cook until the potatoes are tender and slightly crispy, 10 minutes, tossing once or twice while cooking. Once the potatoes are tender, add the bacon and beef to the skillet and toss to mix. Turn the heat down to low and cover.

  3. Cook the eggs to your liking and sprinkle them with the crushed red pepper flakes. To serve the hash, spoon the beef and potatoes onto a plate and add an egg on top. Garnish with a bit of chopped herbs.

Are you a breakfast hash fan? Will you be making this rich, delicious recipe?

Excerpted from Seriously Delish © 2014 by Jessica Merchant. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.