Prime Rib Hash
Flank steak or chicken works as well as prime rib in this recipe.
|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|
|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.