Leftover Prime Rib Hash
Leftover Prime Rib Hash is a hearty, flavorful breakfast or brunch with crispy potatoes, tender prime rib, and runny eggs. Simple, indulgent, and perfect for using leftovers!
Equipment
- Large non-stick skillet or cast-iron pan
- Sharp chef’s knife
- Cutting Board
- Spatula or wooden spoon
- Slotted Spoon
- Paper Towels
- Plate lined with paper towels
Ingredients
- 2 cups potatoes diced (Yukon Gold or Russet)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion finely diced
- salt to taste
- black pepper to taste
- 2 cups prime rib cooked and thinly sliced
- fresh parsley chopped, for garnish
- 4 large eggs cooked (sunny side up, fried, or poached)
Instructions
Prep the Potatoes
- Dice potatoes into ½-inch pieces. Rinse thoroughly under cold water to remove excess starch, then pat dry completely with paper towels to ensure crispiness.
Sauté Potatoes and Onions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Once melted and sizzling, add diced potatoes. Cook undisturbed for a few minutes until bottoms turn golden and crisp, then stir occasionally to brown all sides.
- When potatoes are halfway cooked (8-10 minutes), add finely diced onion. Continue cooking until onions soften and potatoes are tender and golden, about 5 more minutes. Season with salt and black pepper to taste.
Add the Prime Rib
- Add thinly sliced leftover prime rib to the skillet. Stir gently to combine with potatoes and onions. Cook for 3-4 minutes to warm through without overcooking the beef.
Cook the Eggs
- While hash finishes cooking, prepare eggs by frying sunny side up, over easy, or poaching. Keep yolks runny for a luscious sauce effect.
Plate and Garnish
- Divide prime rib hash evenly on four plates. Top each serving with one cooked egg. Sprinkle generously with fresh chopped parsley. Serve immediately while warm.
Notes
- Dry potatoes thoroughly before cooking to achieve maximum crispiness.
- Do not overcook the prime rib to keep it tender and juicy.
- Use a cast-iron or heavy skillet for even heat and better browning.
- Feel free to substitute potatoes or protein as noted for different flavors.
- Freeze the hash mixture (without eggs) for up to 2 months; cook fresh eggs when serving.