Idaho® Potato J&B Hash with Braised Beef Shortribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
5

Looking for an unusual twist for your hash? Try Idaho® Potatoes, delicious braised shortribs, and sunnyside up eggs to create this tasty dish.

Ingredients

Idaho® potato J&B Hash
1/2 pound Idaho® Potatoes, peeled and diced
Canola, soy, vegetable or peanut oil for frying
1/2 can Spanish onions, diced
16 ounces red bell peppers, diced
Salt to taste
Barbeque rub to taste
1 pound braised shortribs (see separate recipe)
10 eggs, fried sunnyside up

Braised Beef Shortribs
5 pounds choice beef shortribs
1/2 cup wood chips, preferably applewood
1 cup barbeque rub (see separate recipe)
1/3 cup canola oil
1 cup barbeque sauce (see separate recipe or store-bought)

Barbeque Rub
Yield: 1.5 cups

1/4 cup paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon mustard powder
1 tablespoon dried sage
1 tablespoon dried oregano
1 tablespoon black pepper
1/3 cup salt

Barbeque Sauce
Yield: 4 cups

1/2 pound brown sugar
1/2 can chipotle in adobo
16 ounces ketchup
1 cup molasses
1 cup apple cider vinegar
1 yellow onion, diced
1 green pepper, diced
4 garlic cloves, finely chopped
1 tablespoon salt
1 tablespoon pepper

Steps

Idaho® potato J&B Hash

  1. Fry the potatoes at 350°F for 12 minutes, or until potatoes are golden brown.
  2. While frying potatoes, sauté onions and peppers until translucent.
  3. Combine all ingredients except the eggs in a large bowl and season liberally.
  4. Place the hash into a mold on each plate and top with two eggs over each mold.

Braised Beef Shortribs

  1. Trim shortribs of excessive exterior fat then coat liberally with barbeque rub.
  2. Place in a cold-smoker and let meat absorb smoke for 2 hours.
  3. Remove and immediately sear shortribs on a very high heat just until evenly browned on all sides.
  4. Place shortribs in a deep-rimmed braising pan and fill halfway with barbeque sauce. Cover with plastic wrap and then foil to form a tight seal. Roast in oven at 300°F for 4.5 hours or until meat falls off the bone.
  5. Remove from oven and shred shortrib meat immediately, using two forks if necessary.
  6. Fold in enough of the cooking liquid to create the desired level of wetness to your shortribs. Note: this may be used as a filling for a delicious barbeque sandwich!

Barbeque Rub

  1. Toss all ingredients together in a large bowl, being careful to break up large pieces of brown sugar.
  2. Store in an airtight container for up to 3 months and can be utilized in any seasoning application.

Barbeque Sauce

  1. Sautee onions and peppers until translucent then add garlic and cook until browned.
  2. Add all remaining ingredients and simmer for 30 minutes, seasoning with salt and pepper.
  3. Remove from heat and blend thoroughly to create your own homemade barbeque sauce.
  4. Store tightly covered and refrigerated for up to 2 months.

More From FoodService Director

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources