Craving a savory breakfast that puts your a classic short stack to shame? Dig into a hearty portion of BBQ Rib Hash for breakfast and be fueled all day. I love using these simple beginners‘ dry rub ribs or these Memphis Style Smoked ones as the base for this recipe.
Waffles and pancakes may be a Sunday brunch staple, but every now and then you have to unleash your inner carnivore on more than just a measly side of bacon. I am talking those mornings when you want a slab of meat set out in front of you like you just rode into the last standing kingdom on your prize stallion.
Yeah, we’ve all had those mornings as we saddle up to the breakfast bar, only to be met with a single flapjack with a syrup smile staring back at us. The whipped cream melting and mocking our hunger all at the same time.
But, this meaty pork rib hash is worthy of those meaty morning cravings. Skip the drive, and fire up the grill to create a breakfast hash worthy of a pint of ale. OK, maybe I got a little too Thor there… But you get what I’m saying.
This one is another quick and easy recipe – that makes use of leftover rib meat! It’s one of those so simple why did I think of this sooner recipes that’s a hit that won’t have you wiping down the waffle iron hours later. Just a skillet, and a serious craving. That’s all this one takes. Ribs and eggs, turns out, is a pretty fantastic combination.
Now, let’s kick the door down on boring brunch.
Also, forgive me for 2 comic book references in this post…
What to do with Leftover Ribs
Ok, I am not going to lie, I love just gnawing on a cold rib right from the fridge. I really don’t think any leftover meat on a bone isn’t wonderful cold the next morning while everyone else is worried about pop tarts or what’s on the Wawa breakfast menu. But, here are a few ideas to use up those leftover ribs if you don’t want to savour them all cold.
Chop the leftovers and toss them into a crazy good fried rice. Or mix it into mac and cheese while camping and then stuff some peppers with it (a personal favorite). Or, fold it into an omelet, top nachos, and fill up a quesadilla. Level up your pizza or add a hint of smoke to your creamy mac and cheese. Seriously, y’all, Cap ain’t got nothing, I could do this all day.
But wait, Ribs for Breakfast?
Yeah, we went there. And you would be a bold-faced liar if you say you have never just gnawed on a bone while waiting for a wonderful recipe idea to come to mind. So, here is the best of both worlds. Where we use the chopped meat for a delicious smokey hash and pair it with fried eggs and toast for a breakfast that will fuel your entire day.
All you need is a rack of leftover ribs, potatoes, onions, peppers, olive oil, eggs, and bread to toast. And in 30 minutes, with a little single skillet magic, you have this!
Just rip the leftover meat from the bones, add it to the cooked toasty potatoes, with the sauteed onions and peppers. You can use another skillet to fry the eggs, or you could slide everything to the side in the same skillet and just fry it all in one.
Pro Tip: Use oven safe dishes to keep food warm while frying the eggs. Set your oven to keep warm, or 190 degrees and arrange the hash in the dishes while the eggs finish up and the toast is buttered. No soggy cold potatoes here! I used my Crow Canyon Home Enamelware for this epic breakfast.
Better yet, this could all also be made in the oven, on a single baking sheet – just roast the potatoes first before tossing it all in together. Or over a campfire with camp leftovers in the same method in the recipe below.
Still hungry? Pop over to the archives for more breakfast ideas.
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BBQ Rib Hash
- 1 leftover porked ribs cooked
- 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
- 8 Eggs
- 8 slices Toast
- 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.
- 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.
- Meanwhile, in a separate greased pan, fry a couple of eggs to pile high on top as desired and toast and butter some bread.
- Toss it all together on a platter and serve with a meaty rib for those who are feeling brave enough to take on brunch with a wet-nap.