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 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
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
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