This BBQ Rib Hash is a hearty meat lover’s breakfast or brunch that will put a classic short stack to shame! Leftover pork rib meat is sautéed with crispy potatoes, onions, and peppers, then served next to buttered toast and fried eggs!
Ribs for breakfast? Yeah, we went there. Waffles and pancakes may be Sunday brunch staples, but every now and then you have to unleash your inner carnivore on more than just a measly side of bacon.
This BBQ rib hash recipe is quick, easy, and makes great use of leftover rib meat! All you need is a rack of leftover ribs, potatoes, onions, pepper, olive oil, eggs, bread to toast, and 30 minutes! Just rip the leftover meat from the bones, add it to the cooked, toasty potatoes with sautéed onions and peppers, and serve it next to a side of buttered toast and fried eggs.
With a little single skillet magic, breakfast is served!
What you need to make this recipe
- Leftover Pork Ribs – you’ll need one rack of leftover pork ribs. I love these simple beginner dry rub ribs or these Memphis-style smoked ribs as the base for this recipe.
- Russet Potatoes – be sure to clean, chop, and dry the potatoes so they can get nice and crispy.
- Olive Oil – used to sauté the potatoes, peppers, and onions.
- Salt and Pepper – I kept it simple with salt and pepper to season but feel free to get creative with your seasonings!
- Red Pepper, Green Pepper, and Onion – fill out the potato hash to add a little extra color and flavor. Feel free to toss in any veggies you like!
- Eggs – I like to top the plate off with fried eggs but you can prepare the eggs in whatever way you prefer.
- Toast – toast up your favorite bread and slather it in butter!
How to make BBQ rib hash
Reheat the pork ribs either in the oven or on the grill, wrapped in foil, until heated through. Set aside until cool enough to touch. Remove the meat from the bones of half the rack and chop it into smaller pieces.
In a large skillet, heat the oil and coat the pan, then add in the potatoes and season with salt and pepper. Cook for 10 minutes until softened and slightly crispy, then add in the green pepper and onion. Cook for another 10-15 minutes.
Stir in the chopped rib meat and toss to combine.
In a separate greased pan, fry a couple of eggs, then toast and butter some bread.
Toss it all together on a platter and serve!
Tips, tricks, and notes for this recipe
- To keep the food warm while frying the eggs, place it into an oven-safe dish in the oven set to 190ºF.
- Dry the potatoes. After you wash and chop the potatoes, place them onto a wire rack to dry for at least 20 minutes. If they’re still wet, they won’t get nice and crispy as they cook.
- You can make this hash in the oven if preferred. Just add the potatoes to a baking sheet, roast them for a few minutes, then toss on everything else to cook until heated through.
- This recipe works great with leftover pork ribs on the bone from any cut, from spare to St. Louis style. It would also work well with leftover boneless country-style ribs or even leftover beef short ribs.
How to store
Any leftover hash will last for up to 3 days in the fridge. To reheat, warm in a skillet pan over low heat or on a greased baking sheet in the oven at 325ºF for 15 minutes.
More ways to use leftover ribs
- In mac and cheese. Mix it into mac and cheese, then level it up even more by stuffing the mac and cheese into some peppers.
- In an omelet. Fold it into an omelet with your favorite cheeses and veggies.
- Over nachos. Add it onto loaded enchilada nachos.
- In quesadillas. Make a plain cheese quesadilla a little more interesting or try it in a BBQ pork breakfast quesadilla.
- On pizza. Use it as a topping for your favorite pizza.
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BBQ Rib Hash
Ingredients
For the Rib Meat
- 1 leftover porked ribs cooked
For the Hash
- 2 russet potatoes scrubbed, chopped and lined on a wire rack to dry for 20 minutes
- 2 tbs Olive oil
- Salt and pepper
- 1 2 red pepper diced
- 1 2 green pepper diced
- 1 4 onion diced
For the Eggs
- 8 Eggs
- 8 slices Toast
Instructions
Reheat the Leftover Rib Meat
- Reheat the pork ribs in the oven or on the grill, wrapped in foil, until heated through.
- Set aside until cool enough to touch and remove meat from bones of half the rack.
- Slice the remainder at each bone to toss onto the plates if you are feeling rugged, otherwise, chop all the meat.
Make the Hash
- Meanwhile, in a large skillet over medium-high heat, heat the oil to coat the pan.
- Toss in the potatoes and season with salt and pepper.
- Cook for 10 minutes, stirring as needed, until starting to soften and crisp a bit.
- Add the red and green pepper and the onion to the pan and saute another 10 to 15 minutes, until potatoes are golden and crispy all over.
- Stir in the chopped rib meat and toss to combine.
Fry the Eggs
- Meanwhile, in a separate greased pan, fry a couple of eggs to pile high on top as desired.
Serve
- Toss it all together on a platter and serve with a meaty rib.
- Season with salt and pepper and serve with buttered toast if desired.
Notes
Nutrition
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