I’d made a rack of pepper jelly beef ribs and roasted new potatoes for dinner one night, but since it was just me (Rich was traveling on bidness), there were a fair amount of leftovers. What to do? Hash ’em!
Nice thing, too, if you bone the leftover ribs after dinner and have the meat stashed in the fridge, this’ll make a fine, quick, and easy breakfast with some eggs on the side or, as I had it, dinner with a nice chopped salad.
•Beef short ribs, boned
•Roasted new potatoes
•1/2 sweet onion, diced
•Red pepper, diced
•1 tbsp butter
•3 tbsp Sherry Peppers Sauce
(or your favorite hot sauce, to taste)
•1 tbsp Worcestershire sauce
•1/2 tsp sea salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tbsp dried parsley
Note: feel free to add green and/or jalapeño peppers to your hash, or to use bacon or duck fat in place of the olive oil and butter. I was fresh out of jalapeños the day I made this hash, and since I’d already roasted the new potatoes in duck fat, I opted to stay lighter in flavor with the olive oil and butter.
Melt the butter with the olive oil over medium high heat, then add the onion and peppers and sauté for eight or nine minutes, until the onion is translucent and the peppers mebbe a bit blackened at the edges.
Add the beef, potatoes, and Sherry Peppers sauce, Worcestershire sauce, dried parsely, salt and peppers, and continue to cook until any liquid has been reduced.
Serve as you will…
mebbe with additional hot sauce or cheese on the side, mebbe with fresh eggs on top and toasted sourdough underneath. As noted above, I had mine as dinner with chopped salad and hard cooked eggs on the side and did not once think to feel sorry for myself about eating leftovers.