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Keens Steakhouse Prime Rib Hash

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"Chef Bill Rodgers makes this holy mash-up of leftover prime rib and russet potatoes at Manhattan's legendary Keens Steakhouse. A robust main dish, it's lightened with fresh and fragrant rosemary and parsley."

List of Ingredients

â—¦ 1 large russet potato, peeled and cut into ½-inch pieces
â—¦ 2 tablespoons unsalted butter
â—¦ ½ small white onion, finely chopped
â—¦ 1 rib celery, finely chopped
â—¦ 10 ounces cooked prime rib, cut into ½-inch pieces
â—¦ 1 tablespoon finely chopped fresh flat-leaf parsley
â—¦ 1 teaspoon finely chopped fresh rosemary
â—¦ 2 to 3 tablespoons ketchup
â—¦ ½ teaspoon Tabasco or other hot sauce
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 sunny-side-up egg, for serving
â—¦ Chopped fresh chives, for garnish


Recipe

Heat oven to 450° F. Boil potatoes in a 2-quart saucepan of salted water until tender, 5 to 10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact.

Melt butter in an 8-inch oven-safe nonstick skillet over medium-high heat. Add onion and celery and 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 bottom is browned, 2 to 3 minutes. Transfer to oven and cook until top is browned, 15 to 20 minutes. Invert onto a plate. Garnish with egg and chives.

Serves 2 to 3