Short Rib Hash

• Gluten free
• Paleo

• Meat

  • 1 1/2 cups Braised short ribs

• Produce

  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Sweet potato, white
  • 1 Thyme, fresh
  • 1 Yellow onion

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 tsp Paprika, smoked
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tsp Coconut oil
  • 2 tsp Olive oil

Found on realhealthyrecipes.com

Ingredients

• 2 teaspoons coconut oil
• 2 teaspoon olive oil
• 1 white sweet potato, peeled and diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 yellow onion, diced
• 2 teaspoons smoked paprika
• sea salt and black pepper
• 1½ cups leftover Braised Short Ribs, shredded
• 6 eggs
• fresh thyme

Directions

• Preheat the oven to 350 degrees F.
• In an oven-safe skillet, place the coconut oil and olive oil over medium-high heat. Add the sweet potato, bell peppers and onion. Sauté for 8-12 minutes, until tender.
• Season the veggies with the paprika, sea salt and black pepper. Create six 2-inch wells in the veggies with a large spoon and fill each well with a portion of the short rib. Use the spoon to press down the short rib to maintain the 6 wells.
• Working one at a time, crack an egg into a ramekin and then carefully pour the egg into one of the wells, until each well contains and egg. Transfer the skillet to the oven for 12-20 minutes, until the eggs have set to your desired level. (If you like your eggs runny then keep the bake time closer to 12 minutes, and if you prefer hard yolks then keep it in the oven closer to 20.) Enjoy!

Nutrition