Leftover Prime Rib Hash
Transform your holiday leftovers into a gourmet breakfast or brunch with this hearty Leftover Prime Rib Hash. Packed with tender, juicy diced prime rib, golden-crisp potatoes, and a colorful medley of sautéed onions and bell peppers, this dish is perfectly seasoned with garlic, smoked paprika, and fresh parsley for layers of rich, savory flavor. Quick and easy to prepare, this one-skillet wonder makes the most of your leftovers while delivering a restaurant-worthy meal in just 45 minutes. Serve it with a perfectly fried or poached egg for a decadent finishing touch that’s guaranteed to impress. Ideal for family gatherings or lazy weekend mornings, this recipe is an irresistible combination of crispy, tender, and flavorful bites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups leftover prime rib, diced
- 3 medium russet potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 1 large bell pepper, diced (any color)
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika (optional)
- 4 large eggs (optional, for serving)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Place the diced potatoes in a pot, cover them with cold water, and add a pinch of salt. Bring to a boil and cook for 5-6 minutes, or until just tender. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Once the butter has melted, add the chopped onion and diced bell peppers. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Push the veggies to one side of the skillet, increase the heat to medium-high, and add the remaining tablespoon of olive oil. Spread the parboiled potatoes evenly in the pan.
Allow the potatoes to cook undisturbed for 5-6 minutes or until golden and crispy on the bottom. Flip the potatoes and cook for another 4-5 minutes, stirring occasionally for even crispiness.
Season the hash with salt, black pepper, and smoked paprika (if using). Stir well to coat the potatoes and veggies in the seasoning.
Add the diced leftover prime rib to the skillet and cook for 2-3 minutes, just enough to warm through. Avoid overcooking the meat to prevent it from drying out.
Taste the mixture and adjust the seasoning, if needed. Remove from heat.
Optionally, fry or poach the eggs to your liking in a separate pan.
Serve the prime rib hash hot, garnished with chopped fresh parsley. Top each serving with a fried or poached egg, if desired, for an extra special touch.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.9 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 325 mg | 25% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4642 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
