PRIME RIB HASH
This recipe from "Star Food" by Carole Andersen Travis, is an excellent method to use leftover prime rib roast or steak. If you have a cookout and prepare too much, here is the solution.
Provided by Dan-Amer 1
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
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. .
Nutrition Facts : Calories 180.3, Fat 12.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 46.2, Carbohydrate 15.9, Fiber 2, Sugar 1.8, Protein 1.8
LEFTOVER PRIME RIB HASH
What to do with leftovers? Here's a very easy and adaptable alternative to making the usual sandwiches or salads. TO SIMPLIFY: Just reheat the prime rib for a couple of minutes with some fried potatoes and onions - then serve over toast with a fried egg.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 271.3, Fat 11.5, SaturatedFat 5.3, Cholesterol 226.8, Sodium 129, Carbohydrate 32.7, Fiber 4.2, Sugar 2.6, Protein 10.2
PRIME RIB HASH
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.
Provided by Alex Witchel
Categories dinner, weekday, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 28 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1026 milligrams, Sugar 11 grams, TransFat 1 gram
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