Thanks to Chef David McMillian from thecommissarydallas.com
Short Rib Hash: Roasted Poblano, Caramelized Onion, Crispy Potato & Fried Duck Egg
Recipe for 4 people
2 cups chopped braised short rib meat, 3Ž4" cubes
1 1/2 cup large diced onion, sautéed till dark, tender & sweet
2 ea roast poblano, peeled & seeded, 3Ž4" dice
2 cups pan-fried potatoes, 3Ž4" dice. Skin on is fine. Fry in canola oil.
Season well, cook till crispy.
2 Tbsp rough chopped Italian parsley
2 tsp garlic minced
Heat a large heavy sauté pan, add 1 Tbsp butter , 1 tsp garlic & 1 Tbsp canolaoil.
Start with meat, potatoes. Heat through and try to crisp up.
Add poblano & parsley. Heat through.
Season & hold hot.
In a tefflon pan or two, heat 1 Tbsp of butter & canola oil.
Add duck eggs one at a time. Sprinkle with sea salt, cracked pepper & gated parmesan.
Cover, turn down heat & cook eggs to desired doneness.
Heat 4 large bowls.
Divide hash evenly, place one duck egg on top of hash & serve.
Suzi LeBeau Ellis
KDFW FOX 4
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