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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources