Short Rib Hash Breakfast Sandwich

By lorik

Ingredients

• Short rib hash: 3 tbsp oil, divided + 1 yellow onion, thinly sliced + 1 lb cooked short ribs, diced + 2 lb cooked Yukon Gold potatoes, quartered and sliced 1/2 in thick + 4 tbsp butter, melted + kosher salt and freshly ground black pepper, to taste
• Sandwich: 1 tbsp mayonnaise + 1 tsp Dijon mustard + 1 tsp horseradish + 2 slices rye bread, toasted + 3/4 c short rib hash recipe above) + 2 slices Jarlsberg cheese + 1 fried egg

Details

Adapted from tastingtable.com

Preparation

Step 1

Hash Instructions: In a large cast-iron skillet over medium heat, heat 2 tablespoons of the oil. Add the onions and cook until tender, about 12 minutes. Transfer the onions to a bowl and set aside. Add the remaining tablespoon of oil and return the skillet to medium heat. Add the short ribs and sear, turning as needed until golden, 3 to 4 minutes. Add the reserved onions, potatoes, butter, salt and pepper to the pan, and cook until crisp in an even layer, then flip to crisp the other side, 3 minutes per side.

Sandwich: In a small bowl, combine the mayonnaise, mustard and horseradish, then spread the mixture on each slice of bread. Top one slice with the short rib hash, Jarlsberg and fried egg, then top with the remaining slice and serve.