Leftover Prime Rib Hash
Leftover Prime Rib Hash is a crispy, savory skillet meal that transforms leftover prime rib into an easy weeknight dinner. With golden potatoes, caramelized onion, a touch of butter and olive oil, and a runny egg on top, each bite balances texture and richness. Quick to pull together, it’s perfect for using up holiday leftovers while tasting indulgent and fresh.
Equipment
- Medium Pot
- Large Cast Iron Skillet
- Colander
- Small glass (for wells)
Ingredients
- 2 cups potatoes diced Diced to small, even cubes to create a crispy exterior while becoming tender inside; provides the starchy base and bulk of the hash, absorbing flavors from meat and aromatics as it cooks.
- 1 tablespoon olive oil Used to coat the pan and help vegetables and potatoes brown evenly; imparts a light fruity flavor and helps prevent sticking without overpowering other fats.
- 2 tablespoons butter Added for richness and to encourage browning and a silky mouthfeel; blends with oil to carry flavors and create golden, slightly caramelized edges on ingredients.
- 1 medium onion finely diced Finely diced to mellow its sharpness and release sweet, aromatic flavors; builds savory depth and complements the richness of the prime rib when sautéed until translucent or lightly browned.
- salt to taste Seasoned to taste to enhance and balance all other flavors; helps bring out the natural sweetness of potatoes and onions while seasoning the prime rib and eggs.
- black pepper to taste Ground to taste to add mild heat and complexity; brightens savory components and provides a subtle background bite that lifts the overall dish.
- 2 cups prime rib cooked (leftover), thinly sliced Thinly sliced from leftover cooked roast to contribute meaty flavor, texture, and savory umami; mixed into the hash to warm through and slightly caramelize, adding concentrated beefy richness.
- parsley fresh, chopped, for garnish Chopped fresh to sprinkle over the finished dish and add a bright herbaceous note; contrasts richness with a clean, slightly peppery freshness and improves visual appeal.
- 4 large eggs cooked, sunny side up, fried or poached Cooked sunny side up, fried, or poached to provide a rich, runny yolk that enriches the hash when broken; adds protein and a luxurious, silky sauce-like element when served atop the hot hash.
Instructions
- Place diced potatoes in a medium pot and cover with water. Bring to a boil and boil for about 10 minutes or until just fork tender.: Warm, slightly salted water should just cover the potatoes , and as they come to a simmer you will notice tiny bubbles rising from the bottom. This gentle boil helps the interiors soften so later you can crisp the outsides without waiting too long. A common trouble is dropping very cold potatoes into high heat water and then rapidly overcooking the exterior while the inside remains hard, so start with room temperature water if you can.
- Drain potatoes and set aside.: Watch for the moment when a fork slides into a cube with just the right amount of resistance, indicating they are fork tender. The steam will smell faintly earthy and the texture should be soft but intact. If you boil too long the pieces will break apart in the skillet, which makes it harder to get crisp edges, so test early and often starting at around eight minutes.
- Heat a large cast iron skillet over medium heat and add oil and butter.: Drain immediately and let the potatoes sit in the colander so excess steam escapes, preventing them from getting soggy. You might shake the colander gently to roughen the surfaces, which helps create more surface area for browning later. Leaving them wet will steam them in the skillet, so dryness is your friend here.
- Add diced onions and slowly cook until they begin to caramelize, about 10 minutes.: As the olive oil shimmers and the butter melts into it, you will smell a faint nuttiness from the butter mixed with the oil. The combination helps raise the smoking point while maintaining flavor. If you let the pan get too hot the butter will brown and burn quickly, creating bitter notes, so keep the flame at medium and adjust as needed.
- Stir in potatoes and cook until potatoes begin to brown, stirring and flipping occasionally. Season with salt and black pepper.: You want the onion to turn translucent, then golden, then seeded with darker flecks. The aroma will shift from sharp to sweet and almost nutty. Stir occasionally so they brown evenly, and lower the heat if they begin to blacken too fast. The mistake I see most is rushing this with high heat, which yields uneven, burnt pieces rather than the soft sweetness we want.
- Add sliced prime rib at the end, cooking just until warmed through.: When the potatoes hit the skillet, you should hear a steady sizzle as their edges contact the hot fat. Give them space so they can brown, flipping pockets to expose new surfaces. The scent will go from buttery to toasty and the color will deepen to a warm gold. Seasoning early helps build flavor, but taste before adding more, because the prime rib will also bring saltiness.
- Remove from heat, garnish with fresh chopped parsley and serve hot with sunny side up egg on top of each serving.: Slide in the thin slices of prime rib , and let the residual heat gently warm them, which preserves a tender bite and prevents drying. You may hear a softer sizzle as the meat meets the pan, and the aroma will become richly beefy. Overcooking here toughens the prime rib , so keep your contact time brief, just until warmed.
- Alternatively, you can place a few wells in the hash with the bottom of a small glass and crack the eggs right into the skillet. Bake in the oven at 350° F until desired doneness is achieved (10-20 minutes). I prefer a super runny yolk, so I like to cook them separately.: The final plate should be steaming, with flecks of green parsley and a glossy egg perched on top. Breaking the yolk will create a silky sauce that threads through the hash, adding richness and cohesion. Serve immediately; letting it sit will reduce the contrast between crisp and tender.
- Alternatively, you can place a few wells in the hash with the bottom of a small glass and crack the eggs right into the skillet: If you choose to bake the eggs in wells, the surface of the hash will bubble around the edges and the eggs will set while the bottoms crisp slightly. The oven method provides gentle, even heat and allows hands off finishing. A common issue is not making wells deep enough, which causes the eggs to spread and cook unevenly.
- Bake in the oven at 350° F until desired doneness is achieved (10 to 20 minutes): The oven will give a soft, even set to the eggs while keeping the hash warm. Expect a faint roasted aroma and slightly drier surface compared to stovetop eggs. Check early if you prefer runny yolks, and remember that residual heat continues to cook after you remove the skillet, so aim for slightly less than your ideal finish time.
- I prefer a super runny yolk, so I like to cook them separately: Cooking eggs in a separate pan ensures precise control, yielding a lusciously runny yolk when you want it. Frying or poaching separately also lets you manage the texture independently from the hash, which can be especially helpful when serving multiple people with different preferences. The main pitfall is timing, so coordinate the finishing of the eggs with the hash so everything is hot together.
Notes
- Use different potato textures If you prefer a fluffier interior, choose russet potatoes and dice slightly larger. For a creamier bite with more waxy hold, use Yukon Golds. Adjust parboil times accordingly so the pieces hold shape during browning.
- Control the crisp factor To maximize crust, pat the potatoes very dry after boiling and make sure the skillet is hot before you add them. Work in batches if needed so each piece has direct contact with the pan surface.
- Adjust egg finishing If you want a hands off method for multiple servings, create wells and bake the eggs at 350° F until set. For precise runny yolks, fry or poach eggs separately and add them to plates just before serving.
- Season thoughtfully Since the prime rib may already be salted, add a portion of the salt early and finish seasoning after the meat is added. Taste before serving so you do not over salt the dish.
- Warm the meat gently Add the sliced prime rib just long enough to take the chill off. Overheating will firm the meat and diminish its tenderness, so brief contact with the pan is ideal.
- Herb finishing Scatter fresh chopped parsley right before serving for brightness. Chopped herbs lose vibrancy with heat, so add them at the end for visual and flavor impact.