I love leftovers. I love being able to just open the fridge, take out a container, heat it up and eat. I also love re-purposing the contents of my fridge for new dishes once I get bored with the original. You can tell that I may have been watching too much Chopped on the Food Network.
So…I made short ribs the other night, and had some left over. I was rummaging through my fridge in the morning in search of breakfast, and thought to myself, ribs are meat, they are almost like bacon, bacon goes well with eggs, and potatoes, and, well, we can call it a hash, or we can call it brunch.
3-4 short ribs, shredded or cut into 1/2 inch dice
3-4 potatoes, chopped into 1/2 inch dice
1 medium yellow onion, chopped
4 garlic cloves, chopped
eggs (1-2 per person)
salt and pepper
about 1/4 cup olive oil
Heat olive oil in a pan over medium heat. Add potatoes, and fry, letting each side crisp up. The trick here is to resist the impulse to turn the potatoes over frequently, and allowing them to get golden brown on one side before turning. Once the potatoes are cooked through, season with salt.
In a separate pan, sautee onions and garlic, cooking until the onions are golden. Season with salt. Add short ribs and allow to heat through. Toss with potatoes.
In a separate pan, make the eggs to your liking. I like mine sunny side up (see photo), but you can poach, scramble, or make them over easy. I like having warm runny yolk to mop up with potatoes. No matter how you make the eggs, you won’t have to fight hungry crowds at your local brunch spot for a table.