Ingredients:

  • 24 oz (680g) Cold cooked potatoes, diced into 1/2-inch cubes
  • 2 cups (300g) Leftover Prime Rib, diced into 1/2-inch cubes
  • 1 large Yellow onion (200g), finely diced
  • 1 large Red bell pepper (150g), diced
  • 3 cloves Garlic, minced
  • 2 tbsp (30ml) Beef tallow or Unsalted butter
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (2.5g) Dried thyme
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 4 large Eggs
  • 2 tbsp (10g) Fresh chives or parsley, finely chopped

Instructions:

  1. Place a 12-inch cast iron skillet over medium heat. Add the beef tallow or butter. Once shimmering, add the diced onions and red bell peppers. Sauté for 5-6 minutes until the onions are translucent and starting to caramelize at the edges. Add the minced garlic and cook for 1 minute until fragrant.
  2. Increase the heat to medium-high. Add the diced potatoes to the skillet in a single layer. Let them sit undisturbed for 4-5 minutes to develop a deep golden-brown crust. Season with salt, pepper, paprika, and thyme. Flip and cook for another 4 minutes until the potatoes are crispy on multiple sides.
  3. Clear a space in the center of the pan or toss the potatoes. Add the diced Leftover Prime Rib and the Worcestershire sauce. Toss gently for 2-3 minutes to sear the edges of the beef and warm it through without overcooking the center.
  4. Lower the heat to medium-low. Create four small wells in the hash. Crack one egg into each well. Cover the skillet with a lid for 2-3 minutes until the egg whites are set but the yolks remain runny.
  5. Garnish with freshly chopped chives or parsley and serve immediately, optionally with a dollop of horseradish cream.