Keens' Steakhouse Prime Rib Hash
By Dr_Mom
A delicious way to enjoy prime rib at the start of your day, prime rib hash puts a new spin on meat and potatoes. This recipe makes enough to share!
Ingredients
- 1large1 large russet potato, peeled and cut into 1/2 inch pieces
- 2tablespoon2 tablespoon unsalted butter
- 1/2small1/2 small white onion, finely chopped
- 1stalk1 stalk celery, finely chopped
- 10ounces10 ounces cooked prime rib, cut into 1/2 inch pieces
- 1tablespoon1 tablespoon flat-leaf parsley, finely chopped
- 1teaspoon1 teaspoon rosemary, finely chopped
- 2 to 3tablespoons2 to 3 tablespoons ketchup
- 1/2teaspoon1/2 teaspoon hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper, to taste
- 11 sunny-side-up egg, for serving
- Chopped fresh chives, for garnish
Details
Servings 1
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 450°F.
Boil potato in 2-quart saucepan of salted water until tender, 5 to 10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact. Set aside.
Heat butter in an oven-proof 8-inch nonstick skillet over medium-high heat. Add onions and celery; cook 2 minutes. Transfer to bowl with potatoes.
Add beef, parsley, rosemary, ketchup, hot sauce, 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 to 3 minutes. Transfer to oven and cook until top is browned, 15 to 20 minutes more.
Invert onto a plate. Garnish with egg and chives.
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