2russet potatoesscrubbed, chopped and lined on a wire rack to dry for 20 minutes
Salt and pepper
12 red pepperdiced
12 green pepperdiced
For the Eggs
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.
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.
No grill? You can cut the meat from the ribs for the first step and reheat in the microwave in short bursts until heated through or simply heat the chopped meat in the same skillet as the hash. This recipe works great with leftover pork ribs on the bone from any cut, spare to St Louis style. It would also work well with leftover boneless country style ribs too. Or even with leftover beef short ribs. Hash holds for up to 3 days in the fridge in an airtight container. Reheat in a skillet over low heat, or in the oven over 325 degrees F for 15 minutes on a greased baking sheet.