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

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources