Here’s a super savory and hearty option for breakfast, brunch, or any time of day (who doesn't love breakfast for dinner?!). Diced roasted potatoes are sautéed with onions and bell peppers as well as chunks of tender, smoky braised beef short ribs. The hash is served with a side of fluffy scrambled eggs. Together, they offer an endlessly satisfying start to any morning or midday meal.
Nutritional facts
Protein
44g
Carbs
40g
Calories
730
Fat
44g
Ingredients
Canola and Olive Oil BlendAll Purpose FlourButterBeef BaseVegetable BaseBeef Short RibsBlack PepperGarlicEggSweet PaprikaPotatoOnionRed WineKosher SaltCloveMirepoixShallotApple Cider VinegarThymeGreen OnionRed Bell PepperItalian Parsley
Reviews
4.0
Based on 402 reviews
Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.
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