RECIPE: Spoke & Steele Short Rib Hash

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Yields: 4 servings

1 lb. Short rib or pot roast shredded

2 each Baked Potatoes

1 Large handful Spinach

1 each Chopped Onion

1 cup Sauce from Slow Cooker

8 each Large Eggs


  1. Follow your favorite pot roast recipe; or add 1 lb. meat with 1 bottle of your favorite BBQ sauce, and 1 cup of water to a slow cooker.
  2. Cook for 4-6 hours until fork tender. (Leftovers from the night before are perfect)
  3. Bake Idaho potatoes in foil at 400 until tender about 1 hour and 15 minutes.
  4. Once potatoes are done remove from the oven and chill in refrigerator until completely cool.
  5. Once potatoes are chilled dice into cubes the size of large grapes.
  6. Chop the onion to your liking and reserve.
  7. Once all ingredients are prepped and ready; use the largest sauté pan you have, (over medium-high heat) add a couple fat slices of butter until foamy and melted but not burnt.
  8. Add the potato cubes to the hot butter and allow to get crispy.
  9. Add the onions to the pan and cook until soft.
  10. Add the precooked pot roast and 1 cup of the leftover sauce and allow to cook until warm.
  11. Finally add a very large handful of spinach on top of everything in the pan and allow to wilt. If your pan has a lid, cover the whole thing and allow to steam on a medium to low heat.
  12. Once the spinach has wilted add salt and pepper to your taste. (A pinch at a time will do)
  13. To finish the dish, cook your eggs as you like. I like mine sunny-side up. (Scrambled is delicious too!)
  14. Put a big scoop of the hash in a bowl or on a plate and top with the eggs.

Recipe by Spoke & Steele Executive Chef Tyson Peterson.

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