Ingredients (serves 4)
- 2 cups cooked Foxhollow Rump Roast, shredded
- ½ cup miso
- 4 cups water
- 1 large red onion
- ½ lb lemon thyme
- 1 lb baby new potatoes, halved or quartered
- 4 spring onions, thinly sliced
- 1 cup fresh spinach or arugula
- 3 cloves garlic, minced
- 1/2 cup spring peas
- 4 large eggs
- 2 tbsp Foxhollow Beef Tallow
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp fresh chopped spring onions
- 1 tsp fresh chopped parsley
- Salt and black pepper to taste
- Optional: crumbled goat cheese or sharp white cheddar
Instructions:
The Roast
- Start by braising Foxhollow Rump Roast overnight. Heat oven to 200 degrees Fahrenheit.
- In a dutch oven, heat 1 tablespoon of beef tallow on medium heat. Sear the whole rump roast on all sides until golden brown.
- Add chopped red onion, lemon thyme, miso and water to the dutch oven. Bring to a simmer and then cover and place in the oven overnight or for 6 - 8 hours.
- Roast should be fork tender and shred easily. Set aside and let cool to shred for the hash.
The Hash
- For the hash, start by crisping potatoes in a large cast iron skillet over medium heat with olive oil.
- Add the potatoes cut-side down. Let them cook undisturbed for 6–8 minutes until golden and crispy, then stir and cook another 5–7 minutes until tender. Remove and set aside.
- In the same skillet, add foxhollow beef tallow. Toss in the white parts of the spring onions and cook for 3–4 minutes until softened.
- Add garlic, spring peas and spinach or arugula and cook for 30 seconds. Add the cooked and shredded rump roast, smoked paprika, salt, and pepper. Stir well and let it crisp slightly—about 4–5 minutes.
- Return the potatoes to the skillet and toss everything together.
- Heat a cast iron skillet with olive oil and fry 4 large eggs until cooked over easy.
- Finish by plating in a cast iron or medium sized bowl. Sprinkle with green onion tops, herbs, and optional cheese.