Leftover Prime Rib Hash Food

PRIME RIB HASH

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.

LEFTOVER ROAST BEEF HASH

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.

LEFTOVER PRIME RIB HASH

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.

PRIME RIB HASH (FROM LEFTOVERS)

Steps:

• Use either the rendered fat from your prime rib roast, or extra virgin olive oil, and heat your large skillet or frying pan to medium heat. Cook the cubed potatoes, minced onion and garlic on medium heat for about 3 minutes until the potatoes are starting to get tender and the onion is no longer translucent.
• Add the seasoning: turmeric, nutmeg, paprika, ground sage, tarragon, and salt & pepper (to taste). Cook for 8-10 minutes, browning the potatoes. Add the cubed prime rib and cook for 4-5 minutes.
• Combine the milk (or your mixed milk and au jus) with the flour and stir it into the hash mixture. Use your spatula to spread the hash evenly throughout the pan and flatten the hash.
• Cook on medium high for an additional 5 minutes, flipping the hash as needed to brown your hash and get your desired level of crispiness. *Leave the hash in halves or quarters of the flattened hash, turning the whole pieces to brown. Break up the hash once both sides are browned and continue to brown to your preferred consistency.
• In another frying pan or skillet, cook your eggs sunny side up to serve on your hash. Heat the pan with 1 teaspoon of cooking oil at low heat until the oil begins to shimmer, then add the eggs. Cover with a tight fitting lid and cook until the white is completely set, about 2-2 1/2 minutes.
• Dish up the leftover prime rib hash with the egg(s) served on top, add fresh chopped parsley for garnish (optional).