Ingredients
- 2 large russet potatoes cut into 1/2 in dice and boiled in salted water until cooked
- 1 medium red onion cut into 1/4 inch dice
- 5 ounce leftover braised shortribs, brisket, corned beef or pot roast cut into a large dice
- 3 clove garlic sliced thinly
Preparation
Baking Directions:
Heat a 10-inch cast iron pan over medium heat.
Add the olive oil, potatoes and a pinch of salt.
Stir the potatoes to coat them with the oil and then leave them undisturbed for a few minutes to allow them to brown.
Once they have browned a bit on one side stir them every few minutes so there is a good amount of crusty brown bits.
Add the short ribs and cook for a few minutes, letting the beef stick to the pan a bit.
Once everything starts smelling good, add the garlic, herbs and vinegar and cook for a few minutes.
Allow to cool for a couple of minutes in the pan and taste for salt.
Serve with poached eggs.
