Grilled Short‑Rib Breakfast Hash with Charred Corn, Jalapeño & Sunny‑Side Eggs

How to Make Grilled Short‑Rib Breakfast Hash with Charred Corn, Jalapeño & Sunny‑Side Eggs

1. 1

   Step 1: Preheat grill and prep short ribs

   Preheat the grill to medium‑high (about 425–475°F / 220–245°C). If using leftover short ribs, trim fat and roughly chop into bite‑size pieces; season lightly with half the salt and pepper. If using flanken short‑rib cuts, brush lightly with oil, season with salt and pepper and grill directly 3–4 minutes per side for medium‑rare (adjust to desired doneness), then rest 5 minutes before slicing into 1/2‑inch pieces. For leftover ribs, reheat and sear in a hot cast‑iron for 2–3 minutes per side to refresh the crust before proceeding.

   For this step

   • 1 1/2 lbShort ribs (leftover, sliced) or flanken short‑rib cuts
   • 1 1/2 tsp (total)Kosher salt and freshly ground black pepper (combined)
   
2. 2

   Step 2: Parboil and crisp the potatoes with jalapeño

   While the grill heats, parboil whole halved potatoes in boiling water 8–10 minutes until just tender; drain and cool, then dice into 1/2‑inch pieces. Place a 10–12" cast‑iron skillet on the grill over medium heat for 6–8 minutes; add 2 tablespoons olive oil and the diced potatoes. Cook, shaking and stirring occasionally, until potatoes develop a deep golden crust, about 12–15 minutes. Add the sliced jalapeño in the last 3–4 minutes and season with a pinch of salt and pepper.

   For this step

   • 1 lbYukon Gold potatoes, parboiled and diced
   • 1 mediumJalapeño, thinly sliced (seeded if you prefer milder heat)
   • 3 tbspExtra‑virgin olive oil
   
3. 3

   Step 3: Char the corn

   Brush each ear of corn with a little olive oil and place directly on the hot grill over direct heat. Turn every 2–3 minutes until the kernels are blistered and blackened in spots, about 8–10 minutes total. Remove to a board, let cool slightly, then cut the kernels off the cob and set aside (about 1 cup kernels per ear).

   For this step

   • 3 earsCorn on the cob (whole ears)
   
4. 4

   Step 4: Make the quick chimichurri‑style salsa

   In a small bowl, finely chop the combined parsley and cilantro (or pulse briefly in a food processor). Stir in the minced garlic, red wine vinegar, 1 tablespoon olive oil and a pinch of salt and pepper; taste and adjust acidity or oil — you want a bright, spoonable salsa. Reserve about 1–2 tablespoons for tossing the finished hash and the rest for serving.

   For this step

   • 3/4 cupFresh parsley and cilantro, packed (combined)
   • 1 tbspRed wine vinegar
   • 1 cloveGarlic clove, minced
   
5. 5

   Step 5: Assemble and crisp the hash

   Add the chopped short ribs and charred corn to the skillet with the potatoes; toss gently to combine and spread into an even layer. Sear over medium heat on the grill 4–6 minutes to develop crust and heat the meat through, letting a few edges char for texture. Spoon 1–2 tablespoons of the chimichurri into the pan and toss to distribute; check seasoning and add more salt and pepper if needed.
   
6. 6

   Step 6: Cook sunny‑side eggs in the cast‑iron

   Make four small wells in the hash or move the hash to one side of the skillet and add a teaspoon of oil to the empty space. Reduce grill heat to medium‑low; crack eggs into the wells or empty space. Cover the skillet with a lid or a foil tent and cook 4–6 minutes until whites are set but yolks remain runny (covering speeds and evens cooking). Remove from heat, finish with a drizzle of the remaining chimichurri and a few turns of fresh pepper.

   For this step

   • 4 largeLarge eggs
   
7. 7

   Step 7: Serve and make‑ahead tips

   Divide the hash among 4 plates, top each portion with a sunny‑side egg and a spoonful of chimichurri. Make‑ahead tip: use leftover short ribs straight from the fridge — chop and sear to refresh them in step 1; or cool and store the cooked potatoes and charred corn separately for up to 2 days, then finish the hash on the grill and cook eggs to order. For a larger crowd, keep the skillet over low heat on the cool side of the grill and finish eggs in batches while holding plated portions warm.
   

1. Preheat the grill to medium‑high (about 425–475°F / 220–245°C). If using leftover short ribs, trim fat and roughly chop into bite‑size pieces; season lightly with half the salt and pepper. If using flanken short‑rib cuts, brush lightly with oil, season with salt and pepper and grill directly 3–4 minutes per side for medium‑rare (adjust to desired doneness), then rest 5 minutes before slicing into 1/2‑inch pieces. For leftover ribs, reheat and sear in a hot cast‑iron for 2–3 minutes per side to refresh the crust before proceeding.
2. While the grill heats, parboil whole halved potatoes in boiling water 8–10 minutes until just tender; drain and cool, then dice into 1/2‑inch pieces. Place a 10–12" cast‑iron skillet on the grill over medium heat for 6–8 minutes; add 2 tablespoons olive oil and the diced potatoes. Cook, shaking and stirring occasionally, until potatoes develop a deep golden crust, about 12–15 minutes. Add the sliced jalapeño in the last 3–4 minutes and season with a pinch of salt and pepper.
3. Brush each ear of corn with a little olive oil and place directly on the hot grill over direct heat. Turn every 2–3 minutes until the kernels are blistered and blackened in spots, about 8–10 minutes total. Remove to a board, let cool slightly, then cut the kernels off the cob and set aside (about 1 cup kernels per ear).
4. In a small bowl, finely chop the combined parsley and cilantro (or pulse briefly in a food processor). Stir in the minced garlic, red wine vinegar, 1 tablespoon olive oil and a pinch of salt and pepper; taste and adjust acidity or oil — you want a bright, spoonable salsa. Reserve about 1–2 tablespoons for tossing the finished hash and the rest for serving.
5. Add the chopped short ribs and charred corn to the skillet with the potatoes; toss gently to combine and spread into an even layer. Sear over medium heat on the grill 4–6 minutes to develop crust and heat the meat through, letting a few edges char for texture. Spoon 1–2 tablespoons of the chimichurri into the pan and toss to distribute; check seasoning and add more salt and pepper if needed.
6. Make four small wells in the hash or move the hash to one side of the skillet and add a teaspoon of oil to the empty space. Reduce grill heat to medium‑low; crack eggs into the wells or empty space. Cover the skillet with a lid or a foil tent and cook 4–6 minutes until whites are set but yolks remain runny (covering speeds and evens cooking). Remove from heat, finish with a drizzle of the remaining chimichurri and a few turns of fresh pepper.
7. Divide the hash among 4 plates, top each portion with a sunny‑side egg and a spoonful of chimichurri. Make‑ahead tip: use leftover short ribs straight from the fridge — chop and sear to refresh them in step 1; or cool and store the cooked potatoes and charred corn separately for up to 2 days, then finish the hash on the grill and cook eggs to order. For a larger crowd, keep the skillet over low heat on the cool side of the grill and finish eggs in batches while holding plated portions warm.