- 1
Ingredients
- 1 large russet potato, peeled and cut into 1/2" pieces
- 2 tbsp. unsalted butter
- 1/2 small white onion, finely chopped
- 1 stalk celery, finely chopped
- 10 oz. cooked prime rib, cut into 1/2" pieces
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. finely chopped rosemary
- 2 –3 tbsp. ketchup
- 1/2 tsp. hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper, to taste
- 1 sunny-side-up egg, for serving
- Chopped fresh chives, for garnish
Preparation
Step 1
1. 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.
2. 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.
I would cook another standing rib just to make this hash...fantastic.
I came across this recipe from another source several years ago, and have been making it ever since. It works great with prime rib, standing rib, short ribs, ribeye, and even leftover pot roast. My only gripe is that I have never ever been able to make it hold together like it does in the picture. But even if it crumbles a bit, it's still delicious.
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