Prime Rib Hash

Serves: 2

Flank steak or chicken works as well as prime rib in this recipe.

Prep Time:
Cook Time:
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1 large russet potato, peeled and cut into 1/2" pieces
2 tablespoons unsalted butter
1/2 small white onion, finely chopped
1 stalk celery, finely chopped
10 ounces cooked prime rib, cut into 1/2" pieces
1 tablespoon finely chopped flat parsley
1 teaspoon finely chopped rosemary
3 tablespoons ketchup
1/2 teaspoon hot sauce, such as tabasco
kosher salt and freshly ground black pepper, to taste
1 1 sunny-side-up egg, for serving
chopped fresh chives, for garnish


Heat oven to 450°. Boil potatoes in a 2-qt. saucepan of salted water until tender, 5-10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact.

Heat butter in 8" nonstick skillet over medium-high heat. Add onions and celery; cook, for 2 minutes. Transfer to bowl with potatoes. Add beef, parsley, rosemary, ketchup, hot sauce, and salt and pepper; stir to combine. Return pan to medium-high heat; add potato mixture, and using spatula, form into a compact cake. Cook, without stirring, until browned, 2-3 minutes. Transfer to oven; cook until top is browned, 15-20 minutes more. Invert onto a plate. Garnish with egg and chives.


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