Prime Rib Hash

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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.

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