Prime Rib Hash
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1¼cups diced Idaho potato
- Kosher salt
- 1½tablespoons butter
- 1cup diced white onion
- ½cup diced celery
- Freshly ground black pepper
- ½teaspoon finely chopped fresh rosemary
- ½teaspoon finely chopped fresh parsley
- 10ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into ½-inch to ¾-inch dice
- ¼cup ketchup
- ¼teaspoon Tabasco
- 1tablespoon vegetable oil, or as needed
- 2large eggs
- 1teaspoon finely sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
536 calories; 28 grams fat; 10 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 40 grams protein; 1026 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.
- Step 2
Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.
- Step 3
Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use ¼ cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.
- Step 4
Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm.
- Step 5
To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.
Private Notes
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Cooking Notes
Jeanne Blumberg
Since we only have prime rib twice a year (Christmas and my birthday) that's how often we get to have this hash. Frankly I would rather have the hash than the prime rib, that's how good it is. But I've tried making it with other leftover beef, with deli beef etc. and it's just not the same
Josh
Delicious. Almost as good as the real deal at Keen's. I didn't get as great a crust as Keen's does - perhaps because they use higher heat and cast iron pans? Next time I will turn the heat to medium-high in Step 4 and let the crust form for 3-5 minutes before finishing in the oven.
Craig Burdick
Started with a tougher-than-shoe-leather 6lb standing rib roast from Publix (despite using Alton Brown's outstanding HOLIDAY STANDING RIB ROAST recipe). Have to do something with the leftovers. I used unsweetened ketchup and next time will cut it in half, replacing the 1/8 cup of liquid with seriously-reduced au jus for a beefier flavor. Replaced butter with olive oil. Who says you can't make shoe leather edible?
Aislinn
This was an excellent way to use leftover prime rib roast. I rendered fat from the leftover roast to use instead of the butter and oil. I diced leftover roast potatoes instead of cooking raw. I halved the ketchup and replaced the other half with leftover gravy. While mixing everything together, I added more the gravy for moisture and upped the hot sauce to taste. We were surprised by how amazingly delicious it was! My husband said it’s worth always buying a bigger roast in order to have this!
Melissa P
I thought this was pretty good, but my husband went bananas over it. I didn't get a crust either but I suspect it's because I didn't let the frying pan/oil get hot enough before putting the hash in to crisp before putting in the oven. Wish I had read these notes prior--I could see Worcestershire sauce being a good add.
AKG
My husband and I went to Keen’s for his birthday a few days ago. I made the fortuitous mistake of ordering the king’s cut of prime rib, which is approximately the size of a football. Enter this hash. We subbed a couple healthy tablespoons of tomato paste (I hate ketchup) and sriracha (it’s what we had). It is excellent, comforting, and will help us work through the 24 odd ounces of prime rib we have leftover. Highly recommend.
Dan W
The half-mashed potatoes were brilliant! Used leftover top round roast and some chicken breast pieces. Cooked the veggies in oil, with some diced carrot. Half the ketchup, 1 Tbl oyster sauce, a big dash of Worchestershire. 10" pan needed. On the stove for 4 mins, then the full 15 mins in the oven, upper middle rack. Still not crispy on top; maybe next time, a pass under the broiler at the end? No hot sauce in the hash, but Crystal on the table for all who know that eggs crave it on the plate.
mary
Made as the recipe directed. SO disappointed. Total waste of time and ingredients! Way too much ketchup, never got a crust, and tasted meh! As Nero Wolfe would say, “Pfui!”
Dianne
Delicious! I cut the recipe in half as it was just me and used unsweetened catsup. Next time, I’ll add a dash more Tabasco and might try it with Worcestershire sauce. But a delicious lunch for the day after Christmas.
Aislinn
This was an excellent way to use leftover prime rib roast. I rendered fat from the leftover roast to use instead of the butter and oil. I diced leftover roast potatoes instead of cooking raw. I halved the ketchup and replaced the other half with leftover gravy. While mixing everything together, I added more the gravy for moisture and upped the hot sauce to taste. We were surprised by how amazingly delicious it was! My husband said it’s worth always buying a bigger roast in order to have this!
Cheryl
Ok looks like a recipe I want to try but the directions seem to make a lot of assumptions. What do they mean by meat mixture, a mixture of what in step 4? Is it just the meat? Don’t call it a mixture unless it has another ingredient. Then when do you add the potato and veggies back to the pan, before it goes into the oven or just before serving? Do you add the potatoes to the top of the meat or the meat to the top of the potato/veggies?
MisterZ
Read step 3.
Mark
Adept use of an instant pot will cut the effort in half to make this dish ....
Patrick Chadd
I made this as written and it is DELICIOUS! Will make again - yum!
JaneB
What a great reminder! We made this last year and it was awesome! Tomorrow this is dinner. We used worchestershire sauce as someone here suggested, and half the ketchup. Total homerun.
Josh
Delicious. Almost as good as the real deal at Keen's. I didn't get as great a crust as Keen's does - perhaps because they use higher heat and cast iron pans? Next time I will turn the heat to medium-high in Step 4 and let the crust form for 3-5 minutes before finishing in the oven.
kmj
Cook on lower rack of oven to try to get a crust. More hot sauce.
JMH
This was nothing special. Followed the instructions, but didn’t get any kind of decent crust on this. Also found the addition of a 1/4 of ketchup too much and it ended up overwhelming the flavor of the dish. Doubt I’ll make this again.
Laurie K
I made this as directed - ok, a little extra Frank’s hot sauce instead of Tabasco - and it was a huge hit! Great flavor, easy enough to put together on a busy weeknight. It’s a keeper.
Ruth
Well this was delicious. I’ll make it again!!
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