Prime Rib Hash

Name: Prime Rib Hash
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 1 1/4 cups diced Idaho potato; Kosher salt; 1 1/2 tablespoons butter; 1 cup diced white onion; 1/2 cup diced celery; Freshly ground black pepper; 1/2 teaspoon finely chopped fresh rosemary; 1/2 teaspoon finely chopped fresh parsley; 10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice; 1/4 cup ketchup; 1/4 teaspoon Tabasco; 1 tablespoon vegetable oil, or as needed; 2 large eggs; 1 teaspoon finely sliced chives

Recipe from Keens Steakhouse

Adapted by Alex Witchel

Prime Rib Hash — Evan Sung for The New York Times

Total Time: 25 minutes
Rating: 4(227)
Comments: Read comments

This dish is a midwinter night’s dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally studded with perfect bits of prime rib, it is unabashedly potato-based, unlike other steakhouse variations, which go heavier on the meat. —Alex Witchel

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Ingredients

Yield:2 servings

1¼cups diced Idaho potato
Kosher salt
1½tablespoons butter
1cup diced white onion
½cup diced celery
Freshly ground black pepper
½teaspoon finely chopped fresh rosemary
½teaspoon finely chopped fresh parsley
10ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into ½-inch to ¾-inch dice
¼cup ketchup
¼teaspoon Tabasco
1tablespoon vegetable oil, or as needed
2large eggs
1teaspoon finely sliced chives

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.
Step 2
Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.
Step 3
Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use ¼ cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.
Step 4
Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm.
Step 5
To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

Ratings

4 out of 5

227 user ratings

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Comments

Jeanne Blumberg7 years ago

Since we only have prime rib twice a year (Christmas and my birthday) that's how often we get to have this hash. Frankly I would rather have the hash than the prime rib, that's how good it is. But I've tried making it with other leftover beef, with deli beef etc. and it's just not the same

Josh3 years ago

Delicious. Almost as good as the real deal at Keen's. I didn't get as great a crust as Keen's does - perhaps because they use higher heat and cast iron pans? Next time I will turn the heat to medium-high in Step 4 and let the crust form for 3-5 minutes before finishing in the oven.

Craig Burdick4 years ago

Started with a tougher-than-shoe-leather 6lb standing rib roast from Publix (despite using Alton Brown's outstanding HOLIDAY STANDING RIB ROAST recipe). Have to do something with the leftovers. I used unsweetened ketchup and next time will cut it in half, replacing the 1/8 cup of liquid with seriously-reduced au jus for a beefier flavor. Replaced butter with olive oil. Who says you can't make shoe leather edible?

BJ5 months ago

This is really tasty and eggs are a must with it, but it’s not my first choice for prime rib leftovers (that’s still sandwiches) because the taste of the roast kind of gets buried. It’s my “I-still-have-roast-left-and-it’s-not-so-fresh-anymore” leftover recipe. I recommend keeping the cubes of roast on the bigger side, so you can still tell you’re eating prime rib. Also, definitely do the mash potato twist that’s mentioned in the recipe if you can.

Tracee5 months ago

I’ve never dislike a hash: I love potatoes in any form. And I love prime rib, so this seemed like a sure winner. While I didn’t dislike this, I was underwhelmed. I think the seasoning was a bit off: the Tabasco sauce was a bit tangier than I like in this recipe, and I don’t think the ketchup helped much, either. I might modify the seasoning and try again.

Jack5 months ago

Made this with leftover roast lamb. Excellent result. If not using cast iron keep in the oven an extra 10 minutes.

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