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Ina Garten's Short Rib Hash and Eggs

Ina Garten's Classic Daiquiri, Chocolate Pecan Meringue Torte, Short Rib Hash and Eggs, Tomato & Eggplant Soup
Ina Garten's Classic Daiquiri, Chocolate Pecan Meringue Torte, Short Rib Hash and Eggs, Tomato & Eggplant SoupNathan Congleton / TODAY


  • 1 pound Yukon Gold potatoes, unpeeled, cut into a 3/4-inch dice
  • 2 teaspoons good white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 4 ounces thick-cut applewood-smoked bacon, cut into a 1/2-inch dice
  • Good olive oil
  • 2 cups sliced yellow onion (from about 2 onions)
  • 2 cups (1-inch diced) cooked boneless short ribs
  • 6 ounces Brussels sprouts, halved, cored, and thinly sliced
  • 1/2 teaspoon Sriracha
  • 1 tablespoon unsalted butter
  • 4 extra-large eggs
  • 4 (1/2-inch thick) slices bread from a country loaf, toasted
  • 2 tablespoons minced fresh chives, for serving
  • Chef notes

    This is a very flexible recipe made with potatoes, bacon and onions. I've used leftover short ribs, but you can substitute brisket, roast beef, pulled pork, kielbasa or ham plus vegetables like broccoli and kale. It's a great way to clean out the fridge and have an amazing breakfast at the same time!

    Technique tip: Instead of slicing the Brussels sprouts by hand, place them in the feed tube of a food processor fitted with the slicing disk and process.



    Place the potatoes in a medium saucepan and add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.


    Meanwhile, heat a large (12-inch) sauté pan over medium heat, add the bacon, and sauté for 6-8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the sauté pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil.


    Return the bacon to the pan and add the onions, 2 teaspoons salt and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the short ribs, Brussels sprouts and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.


    Meanwhile, melt the butter in a medium (10-inch) sauté pan. Carefully crack 4 eggs into the opposite corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3-4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are set but the yolks are still runny.


    Spoon the hash onto 4 dinner plates, place each egg on a piece of toast, and place one on each plate. Sprinkle with chives and salt and serve hot.