18th & Vine Rib HashSteven Raichlen
18th & Vine Rib Hash
- Yield: 2 servings but can be multiplied as desired
- 3 tablespoons vegetable oil, divided use
- 1 12-ounce Idaho potato, peeled if desired, cut into 1/2-inch cubes
- 1 small red bell pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
- 1 medium yellow onion, peeled and diced
- Coarse salt and freshly ground pepper
- 8 ounces fully cooked smoked rib meat (pork or beef), shredded or chopped
- 4 green onions, trimmed and grilled
- 1 cup brewed coffee
- 2 ounces veal demi-glace (see Note below)
- 2 large farm-fresh eggs
Step 1: In a large frying pan, heat 1 tablespoon of the vegetable oil and fry the potatoes until golden brown and cooked through. Sauté the bell peppers and yellow onion in another tablespoon of oil until soft. Season the potatoes and the bell pepper-onion mixture with salt and pepper. (We like to make the dish from start to finish on the grill. A side burner makes it easier.) Stir in the rib meat and keep warm.
Step 2: Reduce the coffee in a small saucepan over medium-high heat; whisk in the demi-glace. Use it to moisten the hash; stir to combine.
Step 3: In the meantime, heat the remaining 1 tablespoon of oil in a nonstick frying pan and cook the eggs sunny side up. Season with salt and pepper. Divide the hash between 2 warmed plates and place an egg on top of each. Garnish with the green onions.
Note: Veal demi-glace is a staple in finer restaurant kitchens where it is often made from scratch. It is not really practical for the home cook, but can be purchased in concentrated form from gourmet shops or online. If you can’t find it, substitute a little rich beef stock.