Leftover Prime Rib Breakfast Hash Recipes

BREAKFAST HASH RECIPE WITH LEFTOVER PRIME RIB

Steps:

• Cut your leftover meats into bite size pieces.
• Rinse diced potatoes very well, then toss in a towl to remove any excess water. (If the potatoes have any water with them, they will cause the oil to splatter when added to skillet. By rinsing the potatoes you are removing the starch from the sides, this allows for a more crisp textured potato.
• In large skillet turn on heat to high and get pan very hot. Once it is hot add olive oil to pan and swirl it around to coat entire surface area.
• Once pan is coated reduce heat to medium high.
• Add diced onions, saute until translucent. (about 3 minutes)
• Add potatoes to pan, stirring occasionally so all sides are able to really brown and get crispy.
• Once potatoes are starting to brown add the vegetables, garlic, tarragon, salt and pepper.
• Once potatoes are thoroughly cooked and browned to a crisp 20-25 minutes, add your leftover meat and stir constantly until meat is warmed throughout about 5 minutes.
• Create small wells to fit a cracked egg into. Place eggs into the well, cover with a lid and cook about 3 minutes until egg whites are solid white and the yolk is still soft. Alternatively you can poach eggs while the potatoes are cooking and place them over the finished hash recipe at the end before serving. Serve immediately.
• If you want a poached egg, follow recipe for poaching an egg in Frise Salad here https://www.westviamidwest.com/bacon-eggs-frise-salad/ and add to top of hash.

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).

LEFTOVER PRIME RIB BREAKFAST HASH

Steps:

• Poke holes in sweet potato and microwave for ~6-8 minutes to soften. When sweet potato is softened, remove from microwave and let cool.
• Peel and dice half of the cooled sweet potato. Dice up the rest of the vegetables.
• Add oil and heat pan to med-high heat.
• Add onions to pan and saute until browned.
• Add rest of vegetables, salt, and pepper. Cover pan to help soften cauliflower. Stir intermittently to ensure even heating.
• When cauliflower is softened, uncover pan and mix in prime rib and steak seasoning. Flatten into an even layer and cook until crispy on bottom.
• Flip hash in sections until crispy on other side.
• Remove from heat and serve.
• Optional: Top with chives for added color when serving.

LEFTOVER PRIME RIB BREAKFAST HASH

Steps:

• Preheat your oven to 400° and lightly spray a rimmed baking sheet with olive oil.
• Add the diced potatoes, onions, garlic, thyme, paprika, a few generous pinches of kosher salt and drizzle with olive oil. Toss to combine and spread out evenly on the sheet pan. Roast for 20 minutes, rotating the pan halfway through.
• Once the potatoes are tender, remove and turn your broiler on high. Use oven mitts to move your oven rack to the highest position.
• Add the diced prime rib to the sheet pan and broil for 3 to 4 minutes or until the edges start to caramelize. Watch carefully to avoid burning.
• Remove, turn off your oven and top with spinach. Toss and place the pan back into the oven to allow the spinach to wilt.
• Meanwhile, fry up the 4 eggs.
• Toss the hash one last time and season with freshly ground black pepper before dividing among plates, topping with a fried egg and sliced green onions.

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.

PRIME RIB HASH

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. .

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.