Dallas has no shortage of excellent BBQ joints, and if you’re a native Texan like me, you probably frequent these at least once (or many) times a week, who’s counting? Although I have been known to consume my BBQ favs in un-ladylike proportions, I still find myself walking away with Texas-sized leftovers time and again. No complaints here, I’m just consistently challenged with the task of incorporating the meat into something new.
This dish was the happy outcome from my last BBQ binge at Smoke Restaurant. I ordered the Dry Rubbed Pork Spare Ribs. These succulent ribs are so tender, all it takes is one sharp glance, and the meat shudders from the bone. Delicious!
Served with one heaping portion, I was left with 3 large meaty ribs to take home. This time, instead of re-heating the next day for lunch, or pulling the meat off for some simple tacos I took things a step further and made a little hash, topped with the leftover meat, cheddar, and why not?, a fried egg.
This is one of the best meals I’ve eaten all week (what made it even better was how quick it was to prepare). The creamy egg yolk, succulent bacony-pork and perfect tender on the inside/ crisp on the outside potatoes topped with cheese – YES, PLEASE!
You could easily substitute your leftover barbecue meat of choice in this recipe, but may I suggest sticking to the most tender pork or beef ribs, or beef brisket. Smoke really nails it for me, and my other half is already eager to take me back and order an extra helping of these ribs so we can have more left over this time.
Barbecue (leftover) Hash
1/5 lb of barbecue pork or beef (I used the meat from 3 large pork ribs)
1 large Yukon Gold potato
1/3 white onion
2 oz. shredded cheddar cheese
1 tbs salt (divided)
1 tbs butter melted
Preheat the oven to 425 degrees
Warm up your meat either in the oven or microwave, discard bones and set aside.
Grate the potato using the large holes of a grater and place in a large bowl. Sprinkle with 1/2 tbs salt and set aside while you chop the onion.
Slice the onion in to paper thin strips and mix in the bowl with the shredded potato. By now you should see that a lot of the water from the potato has been released. Squeeze out and discard as much water as you can from the shreds. Drizzle the melted butter on the mixture then divide in two servings and flatten out to make a hash patty.
Bake the potato patty at 425 degrees for about 15 minutes until the top begins to lightly brown. Remove from the oven, flip the patty over and turn the temperature down to 350 to finish cooking for another 15-20 minutes. (you can crisp up the outside of your hashbrown a bit more under the broiler if you’d like)
Plate the hot hash patties immediately once finished cooking, top with the warm meat and shredded cheddar cheese. Quickly fry an egg in oil and crown on top, then garnish with diced scallions and enjoy.