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
  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.
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.
Print Recipe

Yield: 5

Jeff Tunks
Formerly of - District Commons
Washington, D.C.

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