Finch & Fork restaurant at Kimpton’s Canary Hotel hosts one of the most popular brunches in Santa Barbara, California. Meat enthusiasts will love chowing down on their signature short rib hash with a side of fresh chimichurri sauce. Use the freshest eggs you can find to maximize the dish's flavor.
- 8 oz braised short rib or pot roast (Cooled and torn)
- 1 large yams medium dice (Roasted)
- 4 brown cage free eggs
- ½ Tbsp Horseradish
- 4 Tbsp Canola oil
- Salt and pepper to taste
- Chimichurri, recipe follows
- 3 Tbsp Shallots
- 2 Garlic cloves
- 2 Tbsp Chives
- ¼ c Parsley
- ¼ c Olive oil
- ¼ c Canola oil
- 1 oz Sherry vinegar
- ½ Fresno chili
To assemble chimichurri
All ingredients must be cut fine. And the fresno must be a fine dice a micro brunoise. Combine all ingredients stir well and season with salt and taste.
Heat a large frying pan, preferably a cast iron pan, on medium high to high heat.
Add roasted yams and short ribs to pan then add 2 tablespoons of oil. Brown the yams and short ribs, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper.
Cook for at least 5-8 minutes and until the hash is well browned.
As the hash is warming, heat a nonstick skillet on medium heat.
Add 2 tablespoon oil and add eggs to desired doneness, sunny side up is our recommendation but scrambled, over easy, etc is also fine. When ready, divide hash amongst two plates then top each plate with two eggs.
Top with a little horseradish depending on spice preference and drizzle chimichurri.