From Keene’s Steakhouse
I love Prime Rib on Christmas. So succulent. The last thing I want to do is waste any of the delicious meat by making a soup. Prime Rib hash is perfect for supper a few nights later
1 large russet potato, peeled and cut into ½" pieces
2 tbsp. unsalted butter
½ small white onion, finely chopped
1 stalk celery, finely chopped
10 oz. cooked prime rib, cut into ½" pieces
1 tbsp. finely chopped flat-leaf parsley
1 tsp. finely chopped rosemary
2–3 tbsp. ketchup
½ tsp. hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper, to taste
1 sunny-side-up egg, for serving
Chopped fresh chives, for garnish
1. Heat oven to 450°. Boil potatoes in a 2-qt. saucepan of salted water until tender, 5–10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact.
2. Heat butter in 8" nonstick skillet over medium-high heat. Add onions and celery; cook, for 2 minutes. Transfer to bowl with potatoes. Add beef, parsley, rosemary, ketchup, hot sauce, and salt and pepper; stir to combine. Return pan to medium-high heat; add potato mixture, and using spatula, form into a compact cake. Cook, without stirring, until browned, 2–3 minutes. Transfer to oven; cook until top is browned, 15–20 minutes more. Invert onto a plate. Garnish with egg and chives.