Prime Rib Hash Recipes

Steps:

• 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.
• 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.
• 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 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.
• 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.
• To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

Steps:

• Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
• Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
• Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
• Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.

Steps:

• Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
• Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

Steps:

• Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
• Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
• Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
• Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Steps:

• In a large skillet over medium-high heat, melt the butter; Sauté the potato, onion, pepper and garlic; Cook until potatoes are golden brown and tender inside, stirring every 4-5 minutes; Salt & pepper to taste.
• While potatoes are cooking, thicken the au jus into a gravy or make a mushroom gravy; toast your bread or lightly fry each tortilla and lightly warm the leftover prime rib in a microwave (perhaps with a bit of the au jus to re-moisten the meat); keep everything warm.
• When potatoes have finished cooking, fry each egg.
• On top of each tortilla or bread slice layer the prime rib, hash mixture, and fried egg - then top with the gravy; you could also put the egg on top of the bread instead.

Steps:

• In a large heavy skillet add the oil and butter and heat.
• Add the onion and cook over medium heat until transparent.
• Add potatoes, turn up heat, and cook until potatoes sre light brown.
• Add the meat and stir fry the mixture until the meat is browned and all is piping hot.
• Spoon into a hot serving dish and enjoy, or top each serving with a fried egg, if desired. .

Steps:

• Poke holes in sweet potato and microwave for ~6-8 minutes to soften. When sweet potato is softened, remove from microwave and let cool.
• Peel and dice half of the cooled sweet potato. Dice up the rest of the vegetables.
• Add oil and heat pan to med-high heat.
• Add onions to pan and saute until browned.
• Add rest of vegetables, salt, and pepper. Cover pan to help soften cauliflower. Stir intermittently to ensure even heating.
• When cauliflower is softened, uncover pan and mix in prime rib and steak seasoning. Flatten into an even layer and cook until crispy on bottom.
• Flip hash in sections until crispy on other side.
• Remove from heat and serve.
• Optional: Top with chives for added color when serving.

Steps:

• Cut raw potatoes into pieces 1" x ¼", boil in salted water just until fork tender. Drain and allow to cool, perhaps over night.
• Melt 1/3 stick butter in a 6 quart pot, or Dutch oven. Add potatoes, drizzle on extra olive oil, season with salt and pepper, fry on high until golden and crispy.
• While that is happening, start reducing the beef stock and wine on high heat, reducing by about half.
• Wilt the onion and garlic with the potatoes, seasoning with more salt and pepper.
• Once the liquid is reduced, add the other liquid ingredients. What else do you like? Add it now.
• When both pots are looking good, add the prime rib to the potato mixture, then pour the boiling liquid over that. Let the mixture sit on low for only about five minutes, the meat should not cook too long because it will get tough. If there is more liquid than you like, serve with a slotted spoon, or mash some of the potatoes to soak up some liquid.
• Serve, offering ketchup and horseradish on the side.

Steps:

• Preheat oven to 350F degrees.
• Saute onion in melted butter until tender but not browned; combine sauteed onion with beef, stock and raw potato and put into a buttered 4-cup baking dish.
• Bake in preheated oven for 1 hour.
• Remove from oven and shape mixture into an oval patty; place in a hot buttered skillet.
• Saute until lightly browned on both sides; meanwhile, in a second skillet, fry the egg.
• Top hash with egg and serve immediately.