Slow-cooked chile-braised beef, mozzarella, diced white onions, cilantro, lime, fried eggs, three quesadillas and consommé
Credit: Nadya Sanchez
The Best Bleeping Birria Breakfast
Hash Kitchen | Based in Paradise Valley, Ariz.
Joey Maggiore
There’s really nothing well mannered about the Best F#*%ing Birria Hash or the restaurant that created it. Hash Kitchen is a breakfast/brunch concept “where the flavors are noteworthy and the vibe is jammin’,” and the Birria Hash is perfectly on point. “This dish represents everything Hash Kitchen is known for: over-the-top portions, intense flavors and an undeniable brunch party vibe,” says Joey Maggiore, chef and co-founder. “It’s not just a dish; it’s an experience.”
That craveable experience begins with slow-cooked braised beef that’s been infused with the smoky notes and subtle heat of guajillo and morita chiles. “As it slow cooks, the beef develops an incredibly rich, unctuous quality, creating a melt-in-your-mouth texture,” Maggiore says. It’s served with the brand’s special hash potatoes, eggs, consommé and crispy quesadillas. “Guests love the interplay of crispy, creamy and juicy textures, all tied together with the deep flavors of the birria. Every bite embodies our signature style: big, bold and full of energy,” he says, adding that the Best F#*%ing Birria Hash has been a top seller since its launch.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
Best of Flavor Insights: Drinks That Sparkle High-impact ingredients for a better beverage
Clockwise from top left: Red Dragon, Jarana,...
Best of Flavor Insights: Sauce Makes the Pizza Thinking beyond red, white and green
Thousand Island dressing is transformed into a tangy sauce in...
An Upscale Spin on Crab Rangoons Beautiful South | Charleston, S.C.
Crab “Rangoon”: Crab whipped with cream cheese, served with chile gastrique, scallion and wonton...
