Prime Rib Hash is a great meal for using up leftover prime rib and can be served for breakfast, lunch, or dinner. Top with a fried egg at breakfast, or serve a salad on the side for meals later in the day.
I mentioned yesterday that I was going to do something a little different for breakfast. While reading through my latest copy of Saveur, I came across a blurb about a steakhouse in Manhattan that serves something called Prime Rib Hash. It looked interesting and all, but I didn’t think anything more of it until later on, I came across the recipe for it.
I showed it to Jay, who said that while it just seems wrong to hack up a slice of prime rib, it sounded strangely good. So yesterday we popped out to the store for some prime rib (the meat department at Hy-Vee sells slices that are already cooked), and the necessary potatoes. We ended up getting pizza for dinner last night, so I told Jay I’d make it for breakfast this morning.
It’s…Really surprisingly good! I love prime rib anyway…Usually, if I get steak at a decent restaurant, that’s what I order. I never would’ve thought to make steak and eggs from it though.
And I suppose, this could just as easily be an evening dish, as opposed to breakfast.
I told Jay this would be good for those nights when you’ve been out and decide that a 2 am breakfast is necessary. I will say though, the two issues I had with it were the fact that yes, there’s ketchup in there (it reminded me of the Bacon & Egg Pie, as far as the flavoring goes, so that’s not bad), and I feel silly using ketchup with prime rib. Using the already-cooked prime rib made the meat a little drier than I would’ve liked. But other than that, it was good.
- 2 large Russet potatoes, peeled and cut into 1/2-in. pieces
- 2-3 Tbsp. unsalted butter
- 2 tsp. onion powder
- 16 oz. cooked prime rib, cut into 1/2-in. pieces
- 1 tsp. dried parsley
- 1/2 tsp. dried rosemary
- 1/4 C ketchup
- 1-2 tsp. hot sauce (Tabasco, Tapatio, etc.), optional
- salt & pepper to taste
- 2 large eggs, prepared as desired
Preheat oven to 450 degrees F. Boil the potatoes in a medium saucepan until tender, about 10 minutes. Drain and transfer to a medium mixing bowl. Mash slightly, leaving some pieces intact.
In the same bowl, mix in the onion powder, meat, parsley, rosemary, ketchup, salt, pepper and hot sauce if using.
Heat the butter in an 8-inch oven-proof skillet over medium-high heat. Add in the potato mixture, and form into a round disc. Cook without stirring until the bottom is browned, 2-3 minutes (you may need to do this in batches or use 2 skillets). Transfer the skillet to the preheated oven, and cook until the top is browned, 15-20 minutes.
When the hash has about 5 minutes left in the oven, cook the two eggs as desired--Sunny-side-up, over-easy, etc.
Invert the hash onto a plate, then top with the egg.