member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    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

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


    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




previous page | recipe circus home page | member pages
mimi's cyber kitchen |