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
ROAST BEEF HASH AND EGGS
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.
ROAST BEEF-POTATO HASH
The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
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 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
PRIME RIB HASH (FROM LEFTOVERS)
Who knew this simple Leftover Prime Rib Hash would be so incredible with its pan fried potatoes and prime rib beef chunks?! I'm not kidding! The first time I used the leftovers from a prime rib roast for a Christmas morning breakfast hash the whole family was just stunned at how great it was!
Provided by Angela
Categories Beef Dishes Breakfast Recipes Leftover Ideas
Time 25m
Number Of Ingredients 14
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).
Nutrition Facts : Calories 586 kcal, Carbohydrate 19 g, Protein 29 g, Fat 42 g, SaturatedFat 17 g, Cholesterol 272 mg, Sodium 152 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PRIME RIB HASH
This has become a family tradition at Christmas time. Actually I've never made this the same twice, and it was always good. It is a very flexible and forgiving recipe. If you like something else better than A-l, take it in that direction.
Provided by larry
Categories One Dish Meal
Time 1h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163.2, Fat 0.5, SaturatedFat 0.1, Sodium 351.9, Carbohydrate 29, Fiber 3, Sugar 3.3, Protein 3.6
WALT DISNEY'S ROAST BEEF HASH
Make and share this Walt Disney's Roast Beef Hash recipe from Food.com.
Provided by Lennie
Categories One Dish Meal
Time 1h20m
Yield 1 serving(s)
Number Of Ingredients 6
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.
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