Short Rib Hash
A variation on a northern Chophouse classic, this dish uses short rib rather than corned beef. It is rich and hearty, best served with a good lashing of HP sauce (the acidity cuts through the dish’s richness) and a pint of lager.
Short rib hash
- 600 g shortrib
- 500 g new potatoes
- 2 medium white onions
- 200 ml whipping cream
- 8 g chives
- 8 rashers cure back bacon
- 4 eggs
- 80 g unsalted butter
To prep the hash
Cook and shred about 3 large beef short ribs. (Recipe here)
Peel and parboil the new potatoes till they’re just cooked.
Let them cool.
When cooled, roughly chop them into 2cm chunks.
Finely slice the onions.
In a pan with a little oil, sweat down the onions. Don’t let them change colour. Set aside to cool.
To cook the hash
Add the butter to a large pan and on a medium heat sauté the potato chunks until they begin to colour golden brown.
Add the onions and continue to heat through for about 3 minutes.
Mix in the short rib, the cream and the chives.
Stir gently to make sure it all heats through.
While this warms, grill your bacon and poach your eggs so they’re still runny.
Top each serving with two rashers of slightly crispy bacon and a soft poached egg.
Sprinkle this with cracked black pepper and garnish it with some parsley.