Idaho® Potato J&B Hash with Braised Beef Shortribs
- Idaho® potato J&B Hash
- ½ pound Idaho® Potatoes, peeled and diced
- Canola, soy, vegetable or peanut oil for frying
- ½ 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
- ½ 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
- Yeild: 1.5 cups
- ¼ cup paprika
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- ½ 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
- Yeild: 4 cups
- ½ pound brown sugar
- ½ 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
Idaho® potato J&B Hash
- Fry the potatoes at 350°F for 12 minutes, or until potatoes are golden brown.
- While frying potatoes, sauté onions and peppers until translucent.
- Combine all ingredients except the eggs in a large bowl and season liberally.
- Place the hash into a mold on each plate and top with two eggs over each mold.
Braised Beef Shortribs
- Trim shortribs of excessive exterior fat then coat liberally with barbeque rub.
- Place in a cold-smoker and let meat absorb smoke for 2 hours.
- Remove and immediately sear shortribs on a very high heat just until evenly browned on all sides.
- 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.
- Remove from oven and shred shortrib meat immediately, using two forks if necessary.
- Fold in enough of the cooking liquid to create the desired level of wetness to your shortribs.
- Toss all ingredients together in a large bowl, being careful to break up large pieces of brown sugar.
- Store in an airtight container for up to 3 months and can be utilized in any seasoning application.
- Sautee onions and peppers until translucent then add garlic and cook until browned.
- Add all remaining ingredients and simmer for 30 minutes, seasoning with salt and pepper.
- Remove from heat and blend thoroughly to create your own homemade barbeque sauce.
- Store tightly covered and refrigerated for up to 2 months.