Ingredients
- 1 ¼ cups diced Idaho potato
- Kosher salt
- 1 ½ tablespoons butter
- 1 cup diced white onion
- ½ cup diced celery
- Freshly ground black pepper
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh parsley
- 10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice
- ¼ cup ketchup
- ¼ teaspoon Tabasco
- 1 tablespoon vegetable oil, or as needed
- 2 large eggs
- 1 teaspoon finely sliced chives
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Nutritional Information
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Nutritional analysis per serving (2 servings)
844 calories; 65 grams fat; 26 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 32 grams protein; 310 milligrams cholesterol; 756 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- 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.
25 minutes
Dining and Cooking