This Banging Short Rib Hash Recipe Gives New Life to Last Night’s Dinner

Tyson Peterson, executive chef at Indianapolis’s Spoke & Steele, hates food waste for two reasons: First, you lose money every time you throw food away. Secondly, with a little bit of creativity, it’s incredibly easy to cook another meal using leftovers (like this breakfast hash recipe). Peterson’s crowd-pleasing short rib hash is sure to cure any nasty hangover and save the planet—a win-win situation. Put aside extra meat from dinner and instantly elevate breakfast by sautéing short ribs or pot roast with spinach, onions, and crispy potatoes. Gently pile the hash into four bowls and place two sunny-side eggs over each, so there’s a surprise waiting underneath. The runny yolks enrich the breakfast hash and adds a bright beginning to the day. Short Rib Hash 4 servings

Ingredients

1 pound short rib or pot roast, shredded
2 baked potatoes 
1 large handful spinach 
1 chopped onion
1 cup sauce from slow cooker
8 large eggs, sunny-side


Extra Crispy